Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shelled hazelnuts |
| 2 \N | Eggs |
| 6 tablespoons | Sugar |
| 1 tablespoon | Flour |
| 1¼ teaspoon | Baking powder |
| 1 pinch | Salt |
| 1 cup | Whipping cream |
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