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Hazelnut Cake

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Makes 10 servings
The hazelnut is one of the traditional agricultural products of the Piedmont region of Italy and the following is a very traditional Piedmontese cake based on the nut.
1 1/2 cups chopped hazelnuts
1 cup granulated sugar
8 tablespoons unsalted butter
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
7 egg yolks
Confectioners' sugar for dusting
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.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 344
Fat. Total: 24g
Fiber: 1g
Carbohydrates, Total: 30g
Sodium: 147mg
% Cal. from Fat: 63%
Cholesterol: 174mg
Protein: 5g
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