Gateau à la Noisette from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
Let’s give this cake a pompous French name, which is not wholly undeserved.
Ingredients
- 50 grams (about 1-⅔ ounces) of shelled hazelnuts
- 4 eggs
- a dash of vanilla
- 125 grams (about 4-½ ounces) of rice flour
- 170 grams (about 6 ounces) of sugar
- 100 grams (about 3-½ ounces) of butter
- 50 grams (about 1-⅔ ounces) of sweet almonds
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