Serves: 8
Total Calories: 203
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 × 2-inch round baking pan.
2 In a food processor or blender, finely chop the nuts. Add the flour, baking powder, and salt and pulse just to blend.
3 In a large bowl, with an electric mixer on medium speed, beat the butter until softened. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Scrape the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the nut mixture just until blended.
4 Spread the batter in the prepared pan. Bake 30 minutes or until the cake golden brown and a toothpick inserted in the center comes out clean.
5 Let cool 5 minutes in the pan. Invert the cake onto a cooling rack. Turn the cake right-side up onto another rack and cool completely.
6 Sprinkle with confectioner's sugar. Store covered with an inverted bowl at room temperature up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Piedmontese Hazelnut Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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