Hazelnut Cake

1 pound hazelnuts, shelled
2 teaspoons baking powder
1 1/2 cups granulated sugar
8 eggs
2 teaspoon rum extract or 2 to 3 tablespoons rum
Confectioners' sugar
1/2 cup heavy cream, whipped (optional)
1 teaspoon confectioners sugar (optional)

Grind hazelnuts to the consistency of flour. Add baking powder, sugar and 8 egg yolks. Mix well.

In a separate bowl, beat the 8 egg whites until stiff and fold into the hazelnut mixture. Add rum and place batter into a well-greased 8-inch springform pan. Bake at 350 degrees F for 1 hour.

When cool, dust top of cake with confectioners' sugar. Release from pan and serve. Serves 12.

Optional Decorating: Instead of dusting cake with confectioners' sugar, whip heavy cream until it holds its shape. Sprinkle it with confectioners' sugar and beat until firm. With pastry bag, pipe rosettes on top of cake and decorate with hazelnuts. Cake can also be decorated with whipped cream which has been flavored with rum and sugar.