Directions:
- Make certain the hazelnuts have been toasted and husked. Husking involves simply roasting the nuts on a sheet pan at about 350°F for 10 minutes or so, then putting them in a towel and rubbing them together until they have shed their skins. (Better yet, just check out Roger's recipe for Chocolate Hazelnut Biscotti - he describes the perfect technique for husking hazelnuts.)
- Position rack in center of oven and preheat to 325°F.
- Butter and flour a 9-inch-diameter springform pan. Combine 2 tablespoons sugar, half of the vanilla bean scrapings, and hazelnuts in a food processor; blend until nuts are finely ground but not pasty. You're not making marzipan, so don't overdue the grinding.
- Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons sugar and the rest of the vanilla bean scrapings in large bowl; whisk until well blended and slightly thicker, about 2 minutes (I would strongly advise against using an electric mixer). Whisk in hazelnut mixture. Gradually whisk in melted butter.
- Sift flour over batter; stir just until blended (batter will be thick; do not overmix or the flour will develop glutens and the cake will end up chewy and tough).
- Transfer batter to prepared pan; smooth top with an offset spatula. Brush top generously with egg glaze. Using the tines of a fork, deeply mark a crisscross pattern on the cake, marking 3 times across in 1 direction and 3 times in the opposite direction.
- Bake the cake until it's a deep golden on top and a tester inserted into the center comes out clean, about 1 hour.
- Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely.
- You can make this cake one day ahead of time; wrap it in foil and store at room temperature.
- To serve, cut the cake into wedges and serve with some creme fraiche or whipped cream and whole berries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.02 Kcal (1256 kJ) | ||
| Calories from fat | 100.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 17% | |
|---|---|---|---|
| Cholesterol | 122.37mg | 41% | |
| Sodium | 94.76mg | 4% | |
| Potassium | 97.32mg | 2% | |
| Total Carbs | 44.44g | 15% | |
| Sugars | 27.14g | 109% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 6.66g | 13% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 10% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 338.53 Kcal (1417 kJ) | ||
| Calories from fat | 113.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.61g | 17% | |
|---|---|---|---|
| Cholesterol | 138.08mg | 41% | |
| Sodium | 106.92mg | 4% | |
| Potassium | 109.81mg | 2% | |
| Total Carbs | 50.14g | 15% | |
| Sugars | 30.63g | 109% | |
| Dietary Fiber | 1.25g | 4% | |
| Protein | 7.51g | 13% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 10% | |
| Calcium | 30.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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