Categories: Cakes, Italian 
      Yield: 8 servings 
  
    1/2 c  Shelled hazelnuts               1 1/4 ts Baking powder 
      2    Eggs                                1 pn Salt 
      6 tb Sugar                               1 c  Whipping cream 
      1 tb Flour                           
  
  PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts 
  on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce 
  oven to 350F. Grind nuts in a blender or food processor to a fine meal. 
  Beat eggs and sugar together until pale yellow and creamy. Mix in flour, 
  baking powder, salt and ground nuts. Transfer batter to prepared pan and 
  bake 20-to-25 minutes, until edges of the cake begin to pull away from the 
  pan. Cool on a rack and transfer to a plate. Just before serving, whip 
  cream to soft peaks and spread it over top of cake. 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK