150 grams of shelled hazelnuts
200 gr white flour 200 g sugar 100 g butter softened
3 eggs 1 tablespoon baking a lemon
cake (no icing)
1 tablespoon olive oil
a cup of milk butter and flour for the pan
to clean the whole hazelnuts (it's a job that requires patience and time, you can do the day before and gives better results remains intact because the flavor of nuts!): open the nuts with a nutcracker to get more than a pound and a half of dried fruit. Spread the hazelnuts on a baking tray and bake for half an hour, until it starts to come off the skins and scorching. Rub the hazelnuts between your hands or a sieve of iron. Discard the skins dark as much as possible. Finely chop the hazelnuts in a blender with a strong blade (indicated in the instructions if you can do that). Heat oven to 210 degrees. Combine the flour, nuts and baking powder into a bowl, beat eggs in another, sugar, butter and chopped lemon zest the lemon. Fit the dough with a whisk egg and butter until it is creamy. Then join farie and beat the dough, to make everything smooth add the oil and milk. Grease a cake tin of 24 cm in diameter sprinkle with flour and pour the mixture. Bake, bake for train and let it cool before serving. Garnish with hazelnuts and served with whipped cream.
