Hazelnut Cake

Method

1. Blend the hazelnuts to obtain a flour, being careful not to over-grind them or they will release too much oil.
2. In a separate bowl, mix the sugar with the lemon zest. Add a pinch of salt and the eggs. Beat with electric beaters until the mixture is light and fluffy.
3. Add the seed oil in a thin stream little by little while continuing to mix.
4. Finally, incorporate the sifted flour and baking powder (you can use rice flour for a gluten-free version). Also add the hazelnut flour.
5. Transfer the batter into a cake tin lined with parchment paper.
6. Optionally, scatter extra hazelnuts and chocolate chips on top for crunchiness.
7. Bake in a preheated oven (temperature not specified) until golden. Let it cool completely before serving. It tastes even better after a couple of hours.