Hazelnut Cake from Turin (Gateau aux Noisettes de Turin)

8 to 10 servings

This cake has a pure hazelnut flavor. The best nuts to use are either small wild hazelnuts or, if you can get them, the tonde gentile from Piedmont, in Italy. Otherwise, use whatever hazelnuts you can find, and be sure to toast them first to bring out all their flavor.

6 large eggs, separated, at room temperature
6 tbsp (75 g) vanilla sugar
1-2/3 cups (250 g) whole hazelnuts, toasted and skins removed
Pinch fine sea salt
1 tbsp confectioner's sugar (optional)

1. Preheat oven to 350° (180° C). Butter and lightly flour a 9-inch (22.5cm) springform pan.

2. In a large bowl whisk egg yolks and 4 tbsp of vanilla sugar by hand or with electric mixer until thick and pale yellow.

3. Place hazelnuts in a food processor with 1 tbsp of vanilla sugar and process until finely ground.

4. In another large bowl, whisk egg whites and salt by hand or with electric mixer until foamy. Add remaining 1 tbsp vanilla sugar and whisk until they form soft peaks.

5. Mix ground nuts into egg yolk mixture, then fold in one-quarter of egg whites. Carefully fold in remaining egg whites and turn batter into prepared pan.

6. Bake cake in center of oven until puffed and golden, about 30 min. Cool for 10 minutes on wire rack. Remove side of pan and cool cake completely before removing it from bottom of pan.

7. Just before serving, sift confectioner's sugar over cake if desired.

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