Rhubarb & ricotta Amalfi cake

SERVES 10 PREP + COOK TIME 1 HOUR (PLUS COOLING + REFRIGERATION TIME)

1 cup (140g) hazelnuts, roasted and skins removed

3 large organic eggs, at room temperature

⅔ cup (150g) caster sugar

½ cup (75g) plain flour

100g unsalted butter, melted and cooled

RHUBARB & RICOTTA FILLING 1 teaspoon extra virgin olive oil 6 sticks of rhubarb, trimmed and cut into 2cm pieces (2 cups when cut)

2 tablespoons + ½ cup (110g) caster sugar

1 tablespoon lemon juice 1 teaspoon vanilla bean paste generous splash of Cointreau (optional)

1/2 teaspoon cornflour

400g fresh ricotta, drained well 250ml whipping cream zest of one orange

30ml of Cointreau or orange liqueur icing sugar for dusting