Matt Tebbutt showcased a delicious hazelnut, biscuit and ricotta cake with toffee sauce on Saturday Kitchen.

The ingredients for the base are: 250g speculoos biscuits, 125g hazelnuts, toasted, 2 tbsp icing sugar and 120g butter, melted.

For the filling: 500g Westcombe ricotta, drained, 50g caster sugar, 1 vanilla pod, seeds only, 1 lemon, juice only and 200ml double cream.

For the toffee sauce: 400ml double cream, 100g dark chocolate, 200g caster sugar and pinch salt.

For the decoration: 150g hazelnuts, toasted and chopped and grated dark chocolate.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.