Gateau Creusois

• Nonstick spray or vegetable oil
• 1/4 cup all-purpose flour, plus more for flouring pan
• 1/2 cup confectioners sugar, plus more as needed
• Pinch of salt
• 13 cup finely ground hazelnuts
• 3 large egg whites
• 3 tablespoons butter, melted and cooled

1. Heat oven to 350 degrees.
2. Spray or oil an 8-inch cake pan, and dust with flour.
3. In a medium bowl, sift together 1/4 cup flour, 1/2 cup confectioners sugar and salt.
4. Add ground hazelnuts and mix well.
5. Using a mixer, whisk the egg whites just until they form stiff peaks; do not overbeat.
6. Pour the sifted mixture evenly over the egg whites.
7. Using a rubber spatula, gently fold together once or twice.
8. Add the butter, and continue to fold just until blended.
9. Scrape into the cake pan and smooth the surface.
10. Bake until light golden and a tester inserted into the center of the cake comes out dry, 18 to 20 minutes.
11. Remove from heat and cool for 10 minutes, then transfer cake from pan to a rack to finish cooling.
12. To serve, sift confectioners sugar over the top of the cooled cake, and cut into slices.

nonstick spray, allpurpose flour, confectioners sugar, salt, ground hazelnuts, egg whites, butter

Taken from cooking.nytimes.com/recipes/1013837 (may not work)