4 lg Eggs
1 1/4 c Roasted & ground hazelnuts
-(Oregon hazelnuts)
2/3 c Granulated sugar
1 pn Salt
1/3 c Butter
— (warm room temperature)
1/2 c All-purpose flour
1/2 c Roasted & chopped hazelnuts
-(Oregon hazelnuts)
Grease 8-inch spring form pan or non-stick cake pan. With a mixer,
beat eggs, ground nuts, sugar and salt until light and fluffy, about
5 to 7 minutes. Add butter; beat until smooth. Gently fold in flour.
Pour into prepared pan; sprinkle with chopped nuts. Bake in a 350
oven for 25 to 30 minutes, or until top springs back when gently
pressed. Run thin spatula around sides of pan to loosen cake; cool
before removing rim.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
8 Servings