Hazelnut Cake

The feathery quality of ground nuts gives a new texture to the butter cake: lighter, spongier, but not coarser. A chocolate glaze is the perfect complement to the nutty flavor.

Preheat oven to 375˚F.

Butter and flour an 8-inch ring mold.

Batter:

½ cup plus 2 tablespoons unsalted butter

1¼ cups sugar

3 eggs

1 teaspoon vanilla extract

grated peel of ½ lemon

2 cups finely ground hazelnuts

1¼ cups sifted flour

2 teaspoons baking powder

1. Cream butter, sugar and eggs, using one of the methods here.

2. Add vanilla and lemon peel.

3. Fold in hazelnuts, flour and baking powder.

4. Pour immediately into the prepared pan and bake on the lowest rack of a preheated 375˚F oven for 45 minutes, or until a cake tester inserted in the center comes out clean.

5. Cool in the pan for 10 minutes before unmolding onto a wire rack to cool thoroughly.

Serving suggestions. Dust with confectioners sugar or glaze with chocolate frosting of your choice.