Gâteau Breton

Yield: Serves 8

1/3 cup plus 2 tablespoons hazelnuts, toasted, husked
1 1/2 cups all purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
6 large egg yolks, beaten to blend
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract

2 teaspoons milk

Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 1 1/2-high sides; dust with flour. Grind nuts finely in processor. Sift flour, cornstarch, baking powder, cinnamon and salt into medium bowl. Add 1/3 cup ground nuts; reserve remainder for garnish.
Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Set aside 1 teaspoon yolks for glaze; gradually add remainder to butter mixture, beating until fluffy. Mix in peel and vanilla. Add dry ingredients and mix until jut blended. Transfer to pan, smoothing top.
Mix milk into reserved 1 teaspoon yolk. Brush atop batter for glaze. Draw tines of fork across top of cake in crisscross pattern. Top with reserved nuts.
Bake cake until just firm to touch, about 45 minutes. Transfer to rack; cool. Turn out cake from pan; arrange top side up on platter. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)

Bon Appétit | May 1994

http://www.epicurious.com/recipes/food/views/Gateau-Breton-1806