---------- Recipe via Meal-Master (tm) v8.05
  
       Title: TORTA DI NOCCIOLE CON PANNA
  Categories: Cakes, Italian
       Yield: 8 Servings
  
     1/2 c  Shelled hazelnuts
       2    Eggs
       6 tb Sugar
       1 tb Flour
   1 1/4 ts Baking powder
       1 pn Salt
       1 c  Whipping cream
  
   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.
   
   TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
  
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