Hazelnut Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rice flour
- g sugar
- g butter
- g sweet almonds
- g shelled hazelnuts
- eggs
- vanilla
Instructions
- Peel and dry the hazelnuts and almonds, pound very fine, and mix with the rice flour and two spoonfuls of sugar.
- Beat the eggs with the remaining sugar, add the nut-flour mixture, and whisk well; then add melted butter and work again.
- Pour into a smooth, narrow round mold and bake at moderate heat; serve cold.