Baking Time: 30 minutes
4 large eggs
1 1/4 cups roasted and ground Oregon hazelnuts
2/3 cup granulated sugar
Pinch salt
1/3 cup butter (warm, room temperature)
1/2 cup all-purpose flour
1/2 cup roasted and chopped Oregon hazelnuts
Servings: 8
Grease 8-inch springform pan or nonstick 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 350º 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.
4 large eggs
1 1/4 cups roasted and ground Oregon hazelnuts
2/3 cup granulated sugar
Pinch salt
1/3 cup butter (warm, room temperature)
1/2 cup all-purpose flour
1/2 cup roasted and chopped Oregon hazelnuts
Servings: 8
Grease 8-inch springform pan or nonstick 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 350º 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.
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