Total Calories: 203
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 × 2-inch round baking pan.
2 In a food processor or blender, finely chop the nuts. Add the flour, baking powder, and salt and pulse just to blend.
3 In a large bowl, with an electric mixer on medium speed, beat the butter until softened. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Scrape the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the nut mixture just until blended.
4 Spread the batter in the prepared pan. Bake 30 minutes or until the cake golden brown and a toothpick inserted in the center comes out clean.
5 Let cool 5 minutes in the pan. Invert the cake onto a cooling rack. Turn the cake right-side up onto another rack and cool completely.
6 Sprinkle with confectioner's sugar. Store covered with an inverted bowl at room temperature up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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