1 Preheat the oven to 180°C/350°F/Gas mark 4 and grease a 12-cup, loose-bottomed mini sandwich tin, with straight sides.
2 Whizz the chopped hazelnuts to a powder in a blender. Beat the butter, vanilla seeds and sugar together in a kitchen mixer, or in a bowl with an electric whisk, until light and fluffy. Beat the eggs in one at a time, then fold in the flour, baking powder and ground hazelnuts. Gently fold in the double cream then spoon into the sandwich tin and top with the chopped strawberries.
3 Place in the oven and bake for 20 minutes until the cakes are cooked through. Leave to cool in the tin for 5 minutes before turning them out.
4 Spoon the Swiss meringue into a piping bag and cut the tip off. Pipe the meringue on top of the strawberries in little peaks, or any other pattern you like. Glaze with a blow torch or under a hot grill until just golden. Serve warm or cold, with a line of strawberries and finely crumbled meringue, if liked.
Recipe courtesy of Sweet by Jame Martin, Quadrille, £20.00