Instructions: Like the Easter pie, this is another make-ahead dessert that improves after sitting. Simple to make, it keeps for a few days if stored in a tightly sealed plastic or tin container.

This recipe is different from most of my grandmothers in that she serves the ricotta as a sweet topping, enhancing the cakes nutty flavor. My grandmother always sprinkled the cheese with fragrant wild strawberries that were as tiny as my fingernails. Ive suggested alternatives, but any fresh fruit would complement this dish.

An easy trick for peeling the pesky skins off hazelnuts was to drop them, immediately after toasting, into a fine-meshed sieve. Use a clean kitchen towel to rub the nuts against the insides of the sieve, then carefully pull out each nut from its broken skin. This will free most from their casings.

Serves up to 12

1/2 pound shelled, whole hazelnuts, toasted and skins removed 2/3 cup sugar
1 stick butter, cut into 8 equal pieces and softened to room temperature About 2 teaspoons flour (for cake pan)

1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1 cup flour
1/4 cup hazelnut liquor
2 tablespoons confectioners sugar
Ricotta topping:
1 1/2 cups fresh ricotta
2 tablespoons confectioners sugar
1/2 teaspoon vanilla extract
1 cup fresh sliced fruit, such as strawberries, navel oranges or blood oranges

To make cake: Preheat oven to 350 degrees. Place cooled, toasted hazelnuts in bowl of a food processor with 1 tablespoon sugar, pulsing until they are finely ground but not a paste. Remove from processor bowl and set aside.

Rub 1 piece of butter on insides of an 8 inch springform pan. Sprinkle lightly with 2 teaspoons flour. Tap excess flour out of the pan. Set aside.

Place remaining 7 pieces of butter and sugar in processor bowl. Process for 45 to 60 seconds, or until it is smooth and creamy.

Add egg, 1 teaspoon vanilla extract and baking powder. Process for about 30 seconds. Pour this mixture into a deep bowl.

Add ground hazelnuts, folding them into butter mixture with a rubber spatula.

Sift flour over this mixture, blending it in with spatula. Scrape it into prepared springform pan. Gently rap pan on counter 1 or 2 times to remove air bubbles and level surface of batter.

Place pan in middle of oven. Bake without opening oven door for 45 minutes.

Test center of cake by piercing it with a toothpick. If it comes out dry, cake is done. If not, cook an additional 10-15 minutes.

Remove and cool on a wire rack. When cake pan cools enough to touch it, unlock side and remove it. Loosen cake bottom with a sharp, thin knife. Store in a tight-sealing container.

When ready to serve, put cake on a large plate. Poke about 2 dozen holes in its top surface with a toothpick. Spoon 1/4 cup hazelnut liqueur over holes. Let this soak in for a few minutes. Next, put 2 tablespoons confectioners sugar in a fine-meshed sieve and gently tap sides to distribute sugar over cakes top.

Serve immediately with a few spoonfuls of ricotta and fruit topping on each slice.

To make ricotta topping: In a deep bowl, whisk ricotta, confectioners sugar and vanilla extract until creamy and blended.

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