Torta di nocciole/Hazelnut cake

Ingredients:

- 150 g. peeled and toasted
Piedmontese hazelnuts
- 100 g. Flour
- 3 entire Eggs
- 100 g. Sugar
- 50 ml. Milk
- 25 g. Butter
- 1,5 g. Cinnamon powder
- grated rind of an orange (or in alternative, an orange liqueur like Grand Marnier or Cointreau)
- Yeast for cakes

Time: approximately 1 hour

Difficulty: low

Coarsely chop the skinned hazelnuts and add them to beaten eggs. Add the flour, sugar milk, softened butter, cinnamon and orange peel (or in alternative, an orange liqueur like Grand Marnier or Cointreau) and stir for several minutes. Add the baking powder (yeast for cakes) and stir again. Put the mixture in a buttered baking tray and bake 40-45 minutes at 160-170 °C.