INGREDIENTS

Butter to taste to grease the pan

Bramata corn flour to taste to flour the pan

90 grams of shelled, peeled and toasted Piedmont hazelnuts IGP

75 grams of acacia honey liquefied in a water bath as needed

2 medium eggs

PREPARATION

Heat the oven to 180 ° C in static mode.

Grease the inside of an 18 cm diameter cake pan with a knob of butter

Cover the bottom and edges with a little corn flour.

Combine the hazelnuts, honey, a whole egg and a yolk and blend until smooth and uniform

Transfer to a large bowl.

Separately, whip the remaining egg white until stiff not too firm and incorporate it into the hazelnut-based mixture with gentle movements

Pour the dough into the pan and cook for 35 minutes

Transfer to a wire rack and let it cool before serving.