I love hazelnuts, so clearly, we needed to make this hazelnut cake.

Last time I toasted hazelnuts, the papery shell didn’t come off- apparently I didn’t do it long enough, because this time, it was no problem rolling them between two towels and it came right off.  Low and slow.  Remember that.

This recipe calls for a lot of hazelnuts all chopped finely in a food processor.

They get added to other pretty basic cake ingredients.  The only thing I didn’t have was semolina flour- which I had used previously, so I’m not sure where that went in my pantry…

Pour everything into a prepared cake pan and bake!

It smells wonderful in the oven.  but doesn’t look particularly spectacular uncut on a plate.

However, sprinkled with powdered sugar and served with some fruit- looks pretty again.

It was pretty delicious.  I also tried it for breakfast a couple mornings and not surprisingly, that was tasty too.  Not too sweet- fantastic nutty hazelnut flavor- This is the sort of dessert that I really enjoy- something that’s the perfect end to a meal without feeling like you are going to convulse from the sugar bomb.

I’ll make this again.