Four ingredients and a spring-form pan. I can do this.

Make the “Hazelnut Torte,” from the March/April 2018 issue of Eating Well, to appreciate -- once again -- hazelnuts. Coarsely ground, they provide a certain crunch for this batter.

Tip: while preheating your oven, melt your half stick of butter in an oven-safe pan.

I rubbed the skins off my warm, roasted hazelnuts, before grinding them in my food processor. I then used my stand mixer to combine the egg yolks + sugar + hazelnuts + melted butter, “until fully incorporated.” Golden, sunny yellow.

Transfer this nut batter to a bowl, then fully clean and dry the mixer and whisk, in order to beat the egg whites until stiff. Bake the cake for 50 minutes.

After releasing and cooling the cake, you’ll have custardy eggs at the bottom, and pillowy cake (egg whites) above. Hazelnuts.

PREP TIME: three hours for prep, baking, cooling
TASTE: ground hazelnuts and eggs

Next time, I want to cook the “Herb and Leek Orzotto with Fried Eggs,” from the March 2018 issue of Cooking Light (though my allegiance to true risotto stands firm). Come back to my site next week, to see what happens.