280g (10oz.) Hazelnuts
110g (4 oz. ) Breadcrumbs
4 Medium Eggs
3 Tablespoons Madeira, Marsala or sweet sherry
225g (8 oz.) Sugar
Pinch Salt
225g (8oz.) Unsalted Butter.

Melt the butter and let it cool before using.
Spread the Hazelnuts out on a baking tray and roast them in a hot oven for 5 mts. Take them out, spread on a tea towel and rub them in the tea towel between your hands to remove as much of the skins as possible. Any that remain on the nuts are OK.
Grind these nuts in a food processor, pulsing on and off the grind them finely without oiling.
Lay these in a large bowl and sprinkle over the breadcrumbs.
Separate the eggs.
Beat the whites until stiff with the pinch of salt. Add the 110g (4 oz.) of the sugar and continue beating until they get glossy.
Beat the yolks with the madiera and the remaining sugar until they get pale and thicken a little.
Fold the yolks and whites in together. Pour these gently over the Nuts and fold these together until partly blended.
Pour the melted butter around the edge of the mixture and continue folding gently until the batter is smooth. Do not over work.
Butter and line a 12″ shallow cake tin with non-stick paper.
Pour in the cake mixture.
Set the oven at Gas 4, 175C,350F, (150C for a fan oven)
Cook until it feels firm in the centre when touched with your finger.
(Somewhere between 20 and 30 mts)
Serve with Cream,Mascarpone or Fromage frais.
This makes an excellent dessert with some poached pears or plums.