| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Plus 2 tablespoons hazelnuts; toasted, husked |
| 1 1/2 |
c |
All purpose flour |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 1 |
c |
Sugar |
| 6 |
lg |
Egg yolks; beaten to blend |
| 2 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Vanilla extract |
| 2 |
ts |
Milk |
INSTRUCTIONS
Preheat oven to 350F. Butter 9-inch-diameter cake pan with 1 1/2-high
sides; dust with flour. Grind nuts finely in processor. Sift flour,
cornstarch, baking powder, cinnamon and salt into medium bowl. Add 1/3 cup
ground nuts; reserve remainder for garnish.
Using electric mixer, beat butter and sugar in large bowl until light and
fluffy. Set aside 1 teaspoon yolks for glaze; gradually add remainder to
butter mixture, beating until fluffy. Mix in peel and vanilla. Add dry
ingredients and mix until jut blended. Transfer to pan, smoothing top.
Mix milk into reserved 1 teaspoon yolk. Brush atop batter for glaze. Draw
tines of fork across top of cake in crisscross pattern. Top with reserved
nuts.
Bake cake until just firm to touch, about 45 minutes. Transfer to rack;
cool. Turn out cake from pan; arrange top side up on platter. (Can be made
1 day ahead. Wrap tightly; store at room temperature.)
Serves 8.
Bon Appetit May 1994
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