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Title: Torta Di Nocciole Con Panna
Categories: Cake Dessert Italian
Yield: 8 Servings
| 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 |
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.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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