Ingredients

• 170 g Unsalted butter, softened
• 180 g Granulated sugar
• 3 Large eggs
• 1 tsp Vanilla extract
• 120 g All-purpose flour
• 150 g Ground hazelnuts (finely ground, from about 150g whole hazelnuts)
• 1 tsp Baking powder
• 1 pinch Salt
• 1 optional Powdered sugar (for dusting)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 20-22 cm (8-9 inch) round cake pan, or line the bottom with parchment paper.

2. 2

   Toast whole hazelnuts in a dry pan over medium heat for 5-7 minutes, shaking occasionally, until fragrant and skins loosen. Let cool, then rub between a clean kitchen towel to remove most of the skins. Finely grind the cooled, skinned hazelnuts in a food processor until they resemble coarse flour; avoid over-processing into butter.

3. 3

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

4. 4

   Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.

5. 5

   In a separate bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, and salt.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter.

7. 7

   Pour the batter into the prepared cake pan and smooth the top evenly.

8. 8

   Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

9. 9

   Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

10. 10

    Once cooled, dust generously with powdered sugar before slicing and serving, if desired.