Ingredients

100g roasted hazelnuts

100g ground almonds

200g icing sugar

100g plain flour

1 tsp baking powder

 ¼ tsp fine sea salt

1 Hey There Hazelnut CafePod

180g butter, plus extra for greasing

3 CafePod Hey There Hazelnut espresso (90 ml coffee)

300g egg whites

½ tsp vanilla extract

100g icing sugar

1 CafePod Hey There Hazelnut espresso

1 mini-muffin tin (12-16 holes)

 Method

1. Preheat oven to 150C / 130C fan.

2. Blitz the hazelnuts in a food processor until fairly finely ground but before they turn oily. Empty 90g into a bowl with the almonds, sugar, flour, baking powder and salt. Cut open the CafePod and pour the contents into the bowl. Mix well.

3. Melt the butter over a medium heat, then turn up to medium-high and cook, swirling occasionally, until the butter smells deliciously nutty. Butter solids will have formed at the bottom of the pan. Remove from the heat and pour out 110g of the browned butter, leaving the solids, into the bowl with the nuts and flour.

4. In a clean bowl, whisk the whites for 3 mins, to soft peaks, then fold half into the batter, along with the vanilla extract. When incorporated, add the rest of the egg whites and fold in carefully. Cover and refrigerate for at least 2 hours.

5. Preheat oven to 220C / 200C fan. Grease a mini-muffin tin with softened butter and sprinkle over a little flour. Tap to knock off any excess flour. Spoon the batter into the moulds, filling to two-thirds of the height. Bake in the centre of the oven for 10-12 minutes, until pale golden.

6. Mix enough of the espresso with the icing sugar to reach a drizzling consistency, then pour over the cakes and sprinkle with the remaining hazelnuts. Serve warm or at room temperature with a double espresso.