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| 1/3 Tasse | Plus 2 tablespoons hazelnuts; toasted, husked |
| 1 1/2 Tasse | all-purpose flour |
| 2 Esslöffel | cornstarch |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | salt |
| 1 Tasse | Unsalted butter; room temperature (2 |
| | Sticks) |
| 1 Tasse | sugar |
| 6 gross | Egg yolks; beaten to blend |
| 2 Teelöffel | lemon peel grated |
| 1/2 Teelöffel | vanilla extract |
| 2 Teelöffel | milk |
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Preheat oven to 350F. Butter 9-inch-diameter cake pan with 1 1/2-high sides; dust with flour. Grind nuts finely in processor. Sift flour, cornstarch, baking powder, cinnamon and salt into medium bowl. Add 1/3 cup ground nuts; reserve remainder for garnish.
Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Set aside 1 teaspoon yolks for glaze; gradually add remainder to butter mixture, beating until fluffy. Mix in peel and vanilla. Add dry ingredients and mix until jut blended. Transfer to pan, smoothing top.
Mix milk into reserved 1 teaspoon yolk. Brush atop batter for glaze. Draw tines of fork across top of cake in crisscross pattern. Top with reserved nuts.
Bake cake until just firm to touch, about 45 minutes. Transfer to rack; cool. Turn out cake from pan; arrange top side up on platter. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
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