Hazelnut Cake

3 eggs
3/4 cup sugar, brown makes the flavour more intense
200 g ground hazelnuts or mixed nuts

Put oven to 200°C (or 390°F).
Butter and flour a loaf tin.
For gluten intolerants, use grounded nuts for this step.
"Cream” egg and sugar together for 10 minutes to get a yellow and fluffy batter.
Fold in the ground nuts.
Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
Let cool slightly and tip out of the tin; let cool completely.