Catching Up on Back Issues

I have been neglecting the ever growing pile of Bon Appetit magazines that had been arriving. I think I still have a few left to get through, but this recipe from the May 2007 issue caught my eye. My father's family came from Brittany and in honor of his visit this coming weekend, I might ask Mrs. Brave Astronaut to see if she can put one of these together.

HAZELNUT GATEAU BRETON

• 1 1/4 cups vanilla sugar, divided (blend 2 1/2 cups sugar and 1 coarsely chopped vanilla bean in processor. store for 2 days then strain through fine strainer before using. vanilla sugar will keep for several months)
• 1/2 cup hazelnuts, lightly toasted, husked
• 6 large egg yolks (preferably organic)
• 1 cup (2 sticks) salted butter, melted
• 2 cups unbleached all purpose flour
• 1 large egg yolk beaten with 2 teaspoons water (for glaze)
• Whole strawberries with stems attached or warm strawberry jam

Position rack in center of oven and preheat to 325°F. Butter and flour 9-inch-diameter springform pan. Combine 2 tablespoons vanilla sugar and hazelnuts in processor; blend until nuts are finely ground but not pasty. Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons vanilla sugar in large bowl; whisk until well blended and slightly thicker, about 2 minutes (do not use electric mixer). Whisk in hazelnut mixture. Gradually whisk in melted butter. Sift flour over batter; stir just until blended (batter will be thick; do not overmix or cake may be tough).

Transfer batter to prepared pan; smooth top with offset spatula (layer will be thin). Brush top generously with egg glaze. Using back of tines of fork, deeply mark crisscross pattern atop cake, marking 3 times across in 1 direction and 3 times in opposite direction. Bake cake until deep golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely. Can be made 1 day ahead. Wrap in foil and store at room temperature.

Cut cake into wedges and serve with whole strawberries or with warm strawberry jam.