| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Italian |
Cakes, Desserts, Italian |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shelled hazelnuts |
| 2 |
|
Eggs |
| 6 |
tb |
Sugar |
| 1 |
tb |
Flour |
| 1 1/4 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1 |
c |
Whipping cream |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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