Recipe

Toasted-hazelnut Cake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°F & grease a 9-inch springform pan.
Step #2 Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
Step #3 Make cake: Pulse nuts, & 1/4 c sugar in a food processor/blender until nuts are very finely sliced, cake meal, being careful not to process to a paste.
Step #4 3Beat yolks & 1/2 c sugar In a large-ish bowl with an electric mixer on high speed until pale & very thick.
Step #5 Stir in zest.
Step #6 Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form.
Step #7 Gradually beat in remaining 1/4 c sugar & beat until whites just hold stiff, glossy peaks.
Step #8 In 3 batches, alternately fold nut mixture & whites into yolk mixture.
Step #9 Spoon batter into pan & smooth top.
Step #10 Bake cake in middle of oven until golden & a tester comes out clean, about 35 mins.
Step #11 Cool in pan on a rack 3 mins, then loosen edge with a knife & remove side of pan.
Step #12 Cool completely.
Step #13 (Cake will sink slightly in center.
Step #14 ).
Step #15 Glaze:Cook all ingredients in a small heavy saucepan over low heat/flame, whisking until smooth.
Step #16 Cool 5 mins & then pour warm glaze over cake.
Step #17 Glaze cake: Invert cake onto a rack set over a shallow baking pan.
Step #18 Carefully loosen bottom of pan & remove.
Step #19 Pour warm glaze over cake, allowing it to drip down sides, & spread to coat evenly.
Step #20 Chill until glaze is set, about 5 mins.
Enjoy the Toasted-Hazelnut Cake recipe

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