1/2 c Shelled hazelnuts 1 1/4 ts Baking powder
2 Eggs 1 pn Salt
6 tb Sugar 1 c Whipping cream
1 tb Flour
PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts
on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce
oven to 350F. Grind nuts in a blender or food processor to a fine meal.
Beat eggs and sugar together until pale yellow and creamy. Mix in flour,
baking powder, salt and ground nuts. Transfer batter to prepared pan and
bake 20-to-25 minutes, until edges of the cake begin to pull away from the
pan. Cool on a rack and transfer to a plate. Just before serving, whip
cream to soft peaks and spread it over top of cake.
TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK
Yields
8 servings