Toasted-Hazelnut Cake
- 1 1/2 cups hazelnuts (8 ounces), toasted
- 1/4 cup matzo cake meal
- 1 cup sugar
- 4 large eggs, separated, at room temperature
- 1 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon salt
- Warm Sweet Chocolate Glaze
- Preheat oven to 350F.
- and grease a 9-inch springform pan.
- Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
- Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste.
- Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
- Stir in zest.
- Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
- In 3 batches, alternately fold nut mixture and whites into yolk mixture.
- Spoon batter into pan and smooth top.
- Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes.
- Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan.
- Cool completely.
- (Cake will sink slightly in center.)
- Invert cake onto a rack set over a shallow baking pan.
- Carefully loosen bottom of pan and remove.
- Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly.
- Chill until glaze is set, about 5 minutes.
hazelnuts, matzo cake meal, sugar, eggs, lemon zest, salt, sweet chocolate glaze
Taken from www.epicurious.com/recipes/food/views/toasted-hazelnut-cake-103338 (may not work)