Ingredients:

  • 1.5 cups (150g) blanched hazelnuts, toasted and ground
  • 1 cup (125g) all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.75 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 0.25 cup (60ml) whole milk
  • 2 tablespoons powdered sugar
  • 0.25 cup whole toasted hazelnuts, roughly chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper.
  2. Toast 1.5 cups of hazelnuts in a dry skillet over medium heat for 5 minutes until golden brown. Once cooled, pulse in a food processor until they reach the consistency of coarse sand.
  3. In a large bowl, beat the softened butter and granulated sugar together for 3–5 minutes until the mixture is pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and stir in the vanilla extract.
  5. In a separate bowl, whisk together the ground hazelnut meal, all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Mix on low speed until just combined.
  7. Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, dust with powdered sugar and top with chopped hazelnuts.