Instructions: PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce oven to 350F. Grind nuts in a blender or food processor to a fine meal.

Beat eggs and sugar together until pale yellow and creamy. Mix in flour, baking powder, salt and ground nuts. Transfer batter to prepared pan and bake 20-to-25 minutes, until edges of the cake begin to pull away from the pan. Cool on a rack and transfer to a plate. Just before serving, whip cream to soft peaks and spread it over top of cake.

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