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1
Position a rack in the middle of the oven and preheat to 350 degrees.
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2
Pulse the hazelnuts and 3/4 cup of the sugar in a food processor until the nuts are finely ground.
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3
Pour into a bowl and stir in the flour.
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4
Melt the butter over low heat and continue to cook for a minute or so, until it turns a light golden color.
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5
Remove from the heat and let cool, then add the rum and vanilla.
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6
In the clean, dry bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with the salt until they form a very soft peak.
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7
Beat in the remaining 3/4 cup sugar in a very slow stream, and continue beating until the egg whites hold a soft peak again.
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8
Beginning with the hazelnut mixture, alternately fold in the hazelnut and butter mixtures, one-third at a time.
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9
Pour the batter into the prepared pan and smooth the top.
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10
Bake for about 50 minutes, until the cake is well risen and golden.
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11
The center should feel firm when pressed with the palm of your hand.
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12
Cool the financier briefly on a rack, then unmold and remove the paper.
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13
Turn the cake right side up to finish cooling.
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14
Just before serving, dust very lightly with confectioners sugar.
