1 spoon baking soda
200g icing sugar
200g hazelnut, roasted, without shell, thickly chopped
grated skin of a lemon
4 spoons of milk
Set oven to 180C. Whip together egg yolks with baking soda. Add sugar, butter, flour, hazelnuts, lemon skin and milk and mix them right. Whip egg whites until they foam and pour them over the mixture previously done. Grease with butter a tin of about 20 cm of diameter and set the batter on it. Cook 35 minuter or until the cake has a beautiful colour and a stick goes easily into it.