Title: Torta di nocciole con panna
 Categories: Cakes, Desserts, Italian
      Yield: 8 Servings
 
    1/2 c  Shelled hazelnuts
      2    Eggs
      6 tb Sugar
      1 tb Flour
  1 1/4 ts Baking powder
      1 pn Salt
      1 c  Whipping cream
 
  PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread
  hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove
  them and reduce oven to 350F. Grind nuts in a blender or food
  processor to a fine meal. Beat eggs and sugar together until pale
  yellow and creamy. Mix in flour, baking powder, salt and ground nuts.
  Transfer batter to prepared pan and bake 20-to-25 minutes, until
  edges of the cake begin to pull away from the pan. Cool on a rack and
  transfer to a plate. Just before serving, whip cream to soft peaks
  and spread it over top of cake.