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Torta Di Nocciole Con Panna Recipe
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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.
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