1. Prepping the Oven and Cake Pan

• Preheat your oven to 375 F degrees.
• Generously grease a 9-inch cake pan with either baking spray or by using butter and flour.
• Set the prepared pan aside for later use.

2. Preparing the Hazelnuts

• Take 2 cups of Piedmont Hazelnuts and ensure they are toasted.
• Use a food processor or a high-speed blender to finely grind the toasted hazelnuts.

3. Combining Dry Ingredients

• In a mixing bowl, combine the freshly ground hazelnuts, 1 cup of granulated sugar, the sifted all-purpose flour, and the sachet of vanilla baking powder.
• Mix these ingredients well until they’re thoroughly integrated.

4. Incorporating Wet Ingredients

• Add the 3 separated egg yolks and the melted unsalted butter to the dry ingredients.
• Blend thoroughly until the mixture is smooth and even.

5. Whipping the Egg Whites

• In a separate, clean bowl, whip the egg whites.
• Add the 1/8 tsp of salt while whipping.
• Continue to whip until you achieve stiff peaks.

6. Merging the Mixtures

• Gently and gradually fold the whipped egg whites into the hazelnut mixture.
• Ensure you’re folding and not stirring, to keep the batter airy.

7. Baking the Cake

• Pour the final cake batter into the previously prepared 9-inch cake pan.
• Place in the preheated oven and bake for approximately 35 minutes.

8. Cooling and Serving

• Once baked, remove the cake from the oven.
• Allow it to cool completely while still in its pan.
• Just before serving, sprinkle a generous amount of powdered sugar on top for added sweetness and a touch of elegance.