Hazelnut Torte with Raspberry Jam

1. 1

   Put oven rack in middle position and preheat oven to 400F.

2. 2

   Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.

3. 3

   Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.

4. 4

   Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes.

5. 5

   Add eggs 1 at a time, beating until just incorporated.

6. 6

   Fold in nut mixture gently but thoroughly.

7. 7

   Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.

8. 8

   Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack.

9. 9

   Remove paper, turn cake right side up, and cool 10 minutes.

10. 10

    Transfer cake to a cutting board and halve crosswise.

11. 11

    Spread jam on top of 1 half, then place second half on top, right side up.

12. 12

    Cut torte into 4 squares, then cut each square diagonally into triangles.

13. 13

    Dust triangles with confectioners sugar and serve with additional jam if desired.

No additional tips available.