This is such a simple beautiful cake, made special with ground hazelnuts and a hint of coffee. It's classic Swedish fika fare.

150g butter
1/2 c hazelnuts, toasted and ground
3 egg yolks
1/4 c brown sugar
1/2 c flour
3 tbsp cold espresso coffee
pinch salt
3 egg whites
2/3 c cane sugar

Preheat oven to 175C. Line a 23 cm round tin with baking paper.
Melt butter in a saucepan and set aside to cool. In a bowl, whisk the egg yolks and brown sugar until pale and frothy. Pour in the cooled butter and mix. Sift in flour and add hazelnuts, coffee and salt and stir to combine.
In a separate bowl whisk the egg whites with an electric beater until soft peaks form. Add in the sugar bit by bit and whisk until the peaks are stiff.
Gently fold in the egg whites into the batter with a metal spoon until just combined. Do not overmix.
Pour batter into your pan and bake for 30-40 mins. Cover with foil halfway through cooking if the top is becoming too brown.
Remove from oven and cool in the tin for a few minutes before turning out on a plate and serving warm.
This is a light cake, thanks to the egg whites, and the hazelnut flavour is really warming. It doesn't need any fancy toppings or decoration, just a hot cup of something and a nice sit down.