Toasted Hazelnut Cake Recipe

How to make it

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• Preheat oven to 350 and grease a spring form pan.
• Rub hot toasted nuts in a kitchen towel to remove some of skins then cool completely.
• Pulse nuts, cake meal and 1/4 cup sugar in a food processor until nuts are very finely chopped.
• Be careful not to process to a baste.
• Beat yolks and 1/2 cup sugar with an electric mixer on high speed until pale and very thick.
• Stir in zest.
• Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff glossy peaks.
• In 3 batches alternately fold nut mixture and whites into yolk mixture.
• Spoon batter into pan and smooth top then bake cake in middle of oven for 35 minutes.
• Cool in pan on a rack 3 minutes then loosen edge with a knife and remove side of pan.
• Cool completely then invert cake on a rack set over a shallow baking pan.
• Carefully loosen bottom of pan and remove then pour warm glaze over cake.
• Allow glaze to drip down sides and spread to coat evenly then chill until glaze is set 5 minutes