(Courtesy of W.W. Norton, "In A Nutshell"). Prep time: 20 minutes. Baking time: 35 minutes.

Makes: One 10-inch cake, 10 to 12 servings. Equipment: One 10-inch tube pan, lightly buttered and floured.

Without butter and cream, the moistness is provided by the oil and nuts.

1 & ¼ cups (4 & ½ ounces) hazelnut flour or finely ground hazelnuts

1 & ¾ cups all-purpose flour

¼ cup confectioners’ sugar, plus more for finishing

¼ teaspoon salt

3 large eggs

¾ cup granulated sugar

½ cup mild olive oil (not extra-virgin with its bold flavor which would overpower the nuts)

½ cup Frangelico or other hazelnut liqueur

Preheat the oven to 350 degrees F.

Place the hazelnut flour or ground hazelnuts in a bowl. Sift the all-purpose flour, ¼ cup confectioners’ sugar, baking powder, and salt over the hazelnut flour and stir to mix well.

In the bowl of a standing mixer fitted with the whip attachment, whisk the eggs on medium speed until they are frothy, about 3 minutes. With mixer running, add the granulated sugar a little at a time and whip for another 3 to 4 minutes, or until the eggs have lightened and thickened.

Fold the flour-hazelnut mixture into the egg mixture in 2 or 3 additions, using a rubber spatula and scraping the sides of the bowl as you fold. Stir the olive oil and Frangelico into the batter. Scrape the batter into the prepared pan and bake until the cake pulls away from the sides of the pan and springs back when pressed lightly, about 35 minutes.

Unmold the cake immediately. Carefully slide a sharp knife or spatula around the sides of the cake and then invert the pan onto a cooling rack. Dust it lightly with confectioners’ sugar and serve at room temperature. It can be served as a simple angel food cake topped with fresh berries or poached fall fruit.

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Cooking with Nuts for the Holidays

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