HAZELNUT CAKE

Serves 8

2 cups unblanched hazelnuts
1/2 cup unseasoned fine dry breadcrumbs
4 eggs, separated
3 tablespoons sweet Marsala or dark rum
2/3 cup sugar
pinch of salt
8 tablespoons unsalted butter, melted and cooled
confectioner's sugar for dusting

Preheat oven to 350 degrees.
Butter sides of a 9-inch round cake pan and line bottom with a round of parchment.
In a food processor, pulse nuts off and on to grind finely. Pour into a bowl and pour breadcrumbs over without mixing.
In a bowl, beat egg yolks with Marsala. Add 1/3 cup of sugar and beat until pale in color.
In a large bowl, beat egg whites with salt until soft peaks form. Gradually add 1/3 cup sugar. Continue beating until firm, glossy peaks form.
Fold yolk mixture into whites, then fold in hazelnut mixture until half blended.
Pour melted butter around edges of the bowl. Continue to fold just until batter is smooth; do not overblend.
Pour batter into prepared cake pan. Bake until browned and firm when center is pressed with a fingertip, about 30 minutes. Let cool in pan for 1 minute.
Run small paring knife around edges of cake, invert onto a wire rack and peel off paper.
Invert again on a wire rack and let cool right side up. Dust with confectioner's sugar.
(Adapted from Williams-Sonoma Taste)