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“I have always loved cakes made with nuts,” says Alexander. “Almonds, walnuts and hazelnuts are the most frequently used nuts in baking. There are many versions of nut meringue cakes, some having very specific names in the world of patisserie, such as dacquoise or japonaise. The cakes are marvellous for home entertaining, as they are best made and filled the day before serving to allow the filling to soften the meringue, and will ensure that the final course at dinner is…
