Hazelnut Cake

Preheat the oven to 350° F. Lightly butter a 9-inch round cake pan that has been lined with waxed or parchment paper. Dust lightly with flour.

In a food processor, process together the hazelnuts and granulated sugar until the nuts are finely ground. Add the butter and process again. Add the cake flour, baking powder, and salt and process until blended. With the food processor running, add the egg yolks one at a time, making sure that each one is blended before the next one is added. The batter will be very thick.

Spread the batter evenly in the prepared cake pan. Tap the pan lightly to remove any air bubbles. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the cake comes out clean.

Cool the cake on a rack for 10 minutes. Loosen the cake by running a knife around the rim of the pan. Invert the cake, remove the pan and the waxed paper. Invert the cake again onto the rack and cool completely.

Dust the top with confectioners’ sugar before serving.