Instructions

For the Cake:

2. Preheat oven to 350 degrees F. Grease and line an 8-inch baking pan with parchment circle. Grease parchment. In a bowl of a food processor, finely process hazelnuts with 1 tablespoon granulated sugar. Set aside 2 tablespoon of nut mixture. In a medium bowl, whisk together the remaining nut mixture, flour, baking powder and salt. Set aside. In the bowl of a stand mixer, cream the butter with the remaining sugar until light and fluffy, about 3 minutes on medium speed. Add in eggs, one at a time, beating to blend after each addition and scraping down the side of the bowl as needed. Reduce speed to low and add dry ingredients in two additions. Mix until combined. Spoon batter into prepared pan and sprinkle the reserved nut mixture over batter. Sprinkle granulated sugar as well. Bake until golden brown and a cake tester inserted into the center of cake comes out clean, about 30-35 minutes. Transfer cake to a cooling rack and let cool in pan for 10 minutes before turning out. Let cool completely.

To make Salted Caramel Sauce

2. In a medium saucepan, bring to boil over medium-high heat two tablespoons water, granulated sugar and corn syrup, stirring constantly to dissolve sugar. Once boiling, leave for 8-10 minutes until mixture turns deep amber in color, swirling pan occasionally. Remove from heat and slowly add in the heavy cream to the mixture. The mixture will bubble vigorously. Return to medium heat and stir occasionally until smooth, about 2 minutes. Remove from heat and stir in butter and sea salt. Let sauce cool before serving with cake.