Method

• Pre-heat the oven to 180°C.
• Grease a 30cm x 20cm Swiss roll tin and line the bottom with baking paper.
• Put the hazelnuts in a food processor and grind finely. Set aside.
• In a bowl whisk together the eggs, sugar and salt until thick and pale.
• Sift the flour and baking powder together over the mixture and gently fold in along with the ground hazelnuts. Fold in the butter.
• Spoon into the prepared tin and bake for 15 minutes.
• Rest in the tin for a few minutes before turning it out onto a wire rack.  
  

Trifle

• Cut the sponge into squares and place at the bottom of serving glasses.
• Douse each with a tablespoon of sherry (or the drained plum syrup).
• Place three halves of plum on top of the sponge and top with a little custard.
• At this point you can set these aside for a few hours in the fridge.
• Just before serving top each with a scoop of Kāpiti Gingernut Ice Cream.
• Garnish with freeze dried plum, crushed gingernuts or glace/crystallised ginger if desired.