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(Recipe adapted from Smitten Kitchen, where the recipe is adapted from Suzanne Goin's Sunday Suppers at Lucques: Seasonal Recipes from Market to Table)
1 cup hazelnuts -- about 5 ounces. Toast them and remove their skins (instructions below)
1/2 pound unsalted butter (plus 1 tablespoon extra for greasing the pan)
1/2 tsp vanilla extract
1 1/3 cups powdered sugar, plus extra for dusting the cake
1/3 cups flour
6 large eggs
3 tablespoons sugar
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