1. Preheat oven to 350°F/175°C. Spread the
hazelnuts on a baking sheet and toast in the preheated oven
until lightly brown, stirring once, 12-15 minutes. Let cool
slightly, then grind nuts in a food processor or using a rotary
cheese grater.
Note: Do not overwork or they will be oily.
2. Brush cake pan generously with butter and
sprinkle with flour, discarding the excess. Sift flour with
baking powder and salt. Dissolve coffee in milk.
3. Cream butter with an electric mixer or
wooden spoon. Gradually beat in sugar and continue beating until
mixture is light and fluffy, 4-5 minutes.
4. Beat eggs into butter mixture one by one,
beating thoroughly between additions. If mixture starts to
separate, beat in a tablespoon of flour. Stir in ground
hazelnuts and dissolved coffee. Finally, sift flour over batter
in three batches, folding in each batch as lightly as possible.
5. Spoon batter into prepared cake pan and
bake in heated oven until done, 50-60 minutes. Let cool for 5
minutes then turn out on a wire rack to cool. Just before
serving, sprinkle cake with confectioners' sugar.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order a copy of Cook It Right, call
1-800-788-6262.
