-
1
Preheat the oven to 350F and set the rack in the center of the oven.
-
2
Grease and flour a 10-inch springform pan or cake pan and line the bottom with parchment paper.
-
3
Grind the hazelnuts:
-
4
Combine the hazelnuts and cornstarch in a food processor and grind to a fine flour.
-
5
Set aside.
-
6
Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):
-
7
Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute.
-
8
Add the sugar and hazelnut paste and beat on medium-high speed until the mixture becomes fluffy and lighter in color, 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
-
9
Add the eggs, one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.
-
10
Prepare the dry ingredient:
-
11
In a small bowl, whisk together all the remaining dry ingredients and the ground hazelnuts.
-
12
Combine the dry ingredients and the creme fraiche:
-
13
With the mixer on slow speed, add half the dry ingredients to the butter and beat until the flour is just incorporated.
-
14
Add all of the creme fraiche and continue mixing on slow speed.
-
15
Add the rest of the dry ingredients, mixing until the batter is thoroughly combined.
-
16
Scrape down the sides and bottom of the bowl with a rubber spatula and briefly beat on medium speed for 20 seconds.
-
17
Bake the cake:
-
18
Scrape the batter into the prepared pan, evening the batter with a rubber spatula.
-
19
Run a paring knife in a single circular motion through the batter, 1 inch from the edge of the pan.
-
20
This will help the cake to rise evenly.
-
21
Bake the cake until a tester inserted in the middle of the cake comes out clean and the center is slightly springy, 50 to 60 minutes.
-
22
If the center of the cake is still jiggly, bake another 10 minutes.
-
23
Remove from the oven and allow to cool on a wire rack for 20 minutes.
-
24
Invert the cake to remove it from the pan, and allow it to cool to room temperature.
-
25
Serving Suggestions:
-
26
Serve this cake warm with a sprinkling of powdered sugar; whipped cream or creme fraiche are also good accompaniments.
-
27
If you are a lover of gianduja chocolate--the Swiss term for a hazelnut chocolate combination--ice this cake with Milk Chocolate Frosting.
-
28
Or go all the way and serve it with Roasted Glazed Peaches doused with the peachs roasting liquids, and topped with Sauternes Sabayon and Hazelnut Streusel.
-
29
Storage
-
30
This cake will keep, wrapped and at room temperature, for 4 days.
