Hazelnut Cake

Platina, in his 1474 Renaissance cookbook, On Right Pleasure and Good Health, writes on sugar – Sugar comes not only from Arabia and India but also from Crete and Sicily. Pliny calls it the honey collected from cane. The whiter it is, the better. It is good for the stomach and soothes whatever discomforts there are. By melting it, we make hazelnuts and many other things into sweets.

¾ cup all-purpose flour, plus more for dusting
1 teaspoon baking powder
¾ teaspoon salt
1 cup ground hazelnuts
1 stick butter, at room temperature
½ cup sugar
2 eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
¼ cup milk, at room temperature

Butter and flour an 8×2 ½-inch cake pan and line the bottom with parchment paper.

Whisk the flour, baking powder, salt and ground hazelnuts together until well combined. Set aside.

Cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs and egg yolk one at a time, fully incorporating each into the mixture and stopping to scrape down the bowl after each addition. Add the vanilla extract.

Slowly add the flour in three additions, alternating with the milk and beginning and ending with the flour.

Pour the cake batter into the prepared pan and spread it evenly with a spatula.

Bake for about 28 to 30 minutes or until a tester comes out clean. Let the cake rest for about 10 minutes before unmolding. Remove the parchment and cool completely. Dust with confectioner’s sugar and serve with fresh blackberries or raspberries.

Serves 8 to 10

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