Hazelnut and Milk Chocolate Pound Cake
Under the candy-bar coating of chocolate and nuts, this cake from Nathaniel Reid Bakery in St. Louis is flavored with ground hazelnuts and hazelnut butter (easily made in a food processor in one step), plus a whisper of orange and lemon zest. Note: If you don't have a food processor, make the cake with toasted almond flour and almond butter instead.
*Hazelnut Flour and Butter
Place 1 cup toasted hazelnuts in a food processor. Cover and pulse just until finely ground; remove 1/4 cup of ground nuts. That's your hazelnut flour. Cover and process remaining flour on high for about 5 minutes or until the consistency of natural peanut butter, scraping down often. Reserve 1 tablespoon hazelnut butter for cake; cover and store remaining hazelnut butter for another use, adding a pinch of salt for flavor if desired. Store in refrigerator for up to 2 weeks.