Slice of light Piedmont hazelnut cake

Ingredients

For 1 serving

• Hazelnuts15 g
• All-purpose flour10 g
• Eggs20 g
• Sugar9 g
• Reduced-fat milk10 ml
• Baking powder1 g

Contains: gluten, lactose, nuts, eggs,

Method

1. Preheat a conventional oven to 175 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Toast the hazelnuts in a dry frying pan over medium heat for 4–5 minutes, shaking often, until fragrant and the skins start to flake; rub them in a tea towel and let them cool slightly.
3. Grind them finely in a food processor with a spoonful of the sugar, in pulses, until they are a grainy flour: the sugar stops them releasing their oil.
4. In a bowl beat the eggs with the remaining sugar for 4–5 minutes, until pale and thick; add the milk, then the hazelnuts, plain flour and baking powder, folding in with a spatula from the bottom up.
5. Pour into the tin and bake for 35 minutes, until deep golden and a skewer in the centre comes out dry.
6. Let it cool in the tin before turning it out.