Torta Di Nocciole (Hazelnut Cake)

• 250 grams (9 oz) raw, shelled hazelnuts
• 100 grams (3 1/2 oz/ 2/3 cup) plain (all-purpose) flour
• 1 1/2 teaspoons baking powder
• 125 grams (4 1/2 oz/ 1/2 cup) unsalted butter, softened, plus extra for greasing
• 125 grams (4 1/2 oz) granulated sugar
• 4 eggs, separated
• 60 milliliters (2 fl oz/ 1/4 cup) freshly brewed espresso, cooled
• 125 milliliters (4 fl oz/ 1/2 cup) full-cream (whole) milk

1. Preheat the oven to 180u0b0C (350u0b0F) and grease and line a round spring-form cake tin (approximately 23 cm/9 in in diameter).
2. Pulverise the hazelnuts in a food processor until fine or like the texture of sand. Place in a large bowl with the flour and baking powder.
3. Beat the butter and sugar together in another mixing bowl until creamy and pale.
4. Separate the eggs into two large mixing bowls and whip the whites to stiff peaks. Add the yolks to the butter and sugar and mix. Next, add the dry ingredients, then the cooled espresso and milk, and stir with a spatula or wooden spoon until just combined. Finally, fold in the egg whites.
5. Gently pour the batter into the prepared tin and bake for 30-35 minutes, or until the top is springy and deep golden brown - a toothpick inserted into the middle of the cake should come out clean. Remove from the oven and leave to cool completely before removing from the tin. This cake keeps well for up to 3 days - store any leftovers in an airtight container or covered in plastic wrap in a cool place.

hazelnuts, flour, baking powder, unsalted butter, sugar, eggs, milliliters, milliliters

Taken from food52.com/recipes/80722-torta-di-nocciole-hazelnut-cake (may not work)