1 1/2 cups chopped raw hazelnuts
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crushed pineapple, drained
1 teaspoon cinnamon
7 egg yolks
Confectioners' sugar for dusting
Preheat oven to 350 degrees F. Lightly butter a 9-inch cake pan that has been lined with wax paper on the bottom. Dust lightly with flour.
In a food processor, combine hazelnuts, sugar, butter, flour, baking powder, salt, pineapple and cinnamon, processing until blended. Add the egg yolks 1 at a time, making sure that each one is blended before the next one is added. The batter will be very thick.
Spread batter evenly in prepared pan. Remove air bubbles by tapping pan lightly.
Bake 30 to 40 minutes, or until a wooden toothpick inserted in the cake comes out clean.
Cool cake on a rack for 10 minutes. Dust the top with confectioners' sugar before serving.
Makes about 10 servings.