Here’s a recipe taken from the latest Cuisine Actuelle, March 2016. It’s a very energy-rich little cake. As usual, I’ve lightened it a bit ^^.
You buy it in a packet. This one comes from the Maison de la Noisette in Lacépède, a lovely spot.
If you get the chance to go, buy the hazelnut oil. It’s excellent.
If you can’t find ground hazelnuts, blitz some hazelnuts in a small herb chopper or a coffee grinder.
Preheat the oven to 180°C and put the ground hazelnuts in, in a dish lined with a sheet of baking parchment. Leave for 20 minutes, stirring after 10 minutes.
Butter and flour a small 19 to 21 cm dish.
Beat the sugar with the softened butter. Add the blitzed zest of a lemon (bergamot, in my case) and the egg yolks.
Add the ground hazelnuts, then the flour sifted with the bicarbonate of soda.
Fold the egg whites, whisked to stiff peaks, into the mixture.
Pour into a tin and bake at 180°C for 40 minutes.
If you like things sweet, you can dust it with icing sugar as it comes out of the oven.
Check it’s done by sticking a knife blade into the cake. It should come out dry.
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