for 12 pieces

Hazelnut paste

150 g

hazelnut, toasted (e.g. Fine Food Nocciola Piemonte IGT)

Cake

125 g	butter, soft
¼ tsp	bourbon vanilla powder
1 pinch	salt
1 tbsp	kirsch
125 g	icing sugar
4	egg
150 g	hazelnuts, (e.g. Fine Food Nocciola Piemonte IGT), finely chopped
100 g	hazelnuts, coarsely chopped
80 g	white flour
1 tsp	baking powder

How it's done

Hazelnut paste

Blitz the hazelnuts in a food processor until you have a smooth, thick paste.

Cake

Place the butter, vanilla, salt and kirsch in a bowl along with the hazelnut paste. Beat using the whisk on a hand mixer. Sieve in the icing sugar, continue to beat until the mixture is light and creamy. Whisk in the eggs one at a time. Combine the hazelnuts, flour and baking powder, stir into the mixture. Transfer the cake batter to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove the tin frame, slide onto a cooling rack and leave to cool completely.

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