Jo's Hazelnut Cakes

• 1 78 cups all-purpose flour plus 1 tablespoon flour for dusting baking pans
• 2 teaspoons baking powder
• 1 teaspoon salt
• 8 tablespoons soft unsalted butter
• 1 cup granulated sugar
• 2 eggs
• 1 cup heavy cream or creme fraiche
• 1/2 teaspoon almond extract
• 13 cup hazelnuts, finely ground
• 8 individual small loaf cake pans, 4 1/4 by 2 1/2 by 2 inches
• 2 tablespoons melted butter for greasing pan

1. Preheat oven to 350 degrees.
2. In a mixing bowl, sift together the flour, baking powder and salt.
3. In a separate bowl, cream the butter and sugar with a mixer until light and fluffy.
4. Add the eggs one at a time, beating after each addition.
5. Add flour mixture while beating.
6. Add the heavy cream 1/2 cup at a time.
7. Add the almond extract.
8. Remove batter from the machine and fold in the ground hazelnuts with a spatula.
9. Brush the cake pans with the melted butter and dust with flour, shaking off the excess.
10. The batter should be thick.
11. Divide the batter evenly among the cake pans.
12. Bake for 30 minutes or until done.
13. Remove cakes from pans and cool on a wire rack.
14. Serve with grappa mascarpone cream (recipe below).

flour, baking powder, salt, butter, sugar, eggs, heavy cream, almond, hazelnuts, cake pans, butter

Taken from cooking.nytimes.com/recipes/7398 (may not work)