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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Ingredients:
4 eggs, separated |
1/2 cup sugar |
1/4 lb hazelnuts, blanched and ground |
1/3 cup flour or 1/3 cup cake crumbs |
1/2 cup unsweetened cocoa |
1/4 cup milk or 1/4 cup sweet red wine or 1/4 cup water |
1 orange, juice and zest of |
1 teaspoon vanilla extract |
flour or cake crumbs, to dust pan |
confectioners' sugar, for dusting |
Directions:
1. In a mixing bowl, beat the egg yolks and the sugar until very light and fluffy.
2. Add the ground hazelnuts, flour, cocoa, liquid, vanilla, orange juice and zest; mix well.
3. In a separate mixing bowl, beat the eggs whites until stiff but not dry.
4. Carefully fold the whipped whites into the batter.
5. Grease an 8-inch springform pan, dust with the flour.
6. Pour the batter into the pan, bake in a 350 degree F oven for 1 hour.
7. Invert the cake and cool, remove from the springform pan.
8. Dust with confectioner's sugar and serve.
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