For my birthday, a very good friend made this: Heavenly Hazelnut Cake with Chocolate Rum Glaze from The Baker's Dozen Cookbook
1 cup (4 ounces) hazelnuts, toasted, skinned and coarsely chopped
2 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1 tsp vanilla extract
1 cup plain yogurt, at room temperature
Chocolate Rum Glaze
2 TBSP unsalted butter
1 cup confectioners' sugar
3 TBSP unsweetened cocoa powder
2 TBSP hot water, or as needed
1 tsp dark rum
Position a rack in the lower third of the oven and preheat to 350 degrees F. Grease and flour a 10-inch (12-cup) fluted tube pan and tap out the excess flour.
To make the cake, in a food processor fitted with a metal blade, process 1/4 cup of the chopped hazelnuts with 1/4 cup flour until the hazelnuts are finely ground, almost a powder. Transfer to a medium bowl. Sift the remaining 2 1/2 cups flour with the baking powder, baking soda and salt into the bowl and whisk to mix. Set aside.
In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter on medium speed until it is lighter in color, about 45 seconds. Add the granulated sugar in a steady stream, then stop the machine and scrape down the bowl. Return to medium speed and beat, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
Gradually, about a tablespoon at a time, beat in the eggs. Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes. Add the vanilla toward the end of mixing.
Reduce the mixer speed to low. In four additions, add the flour mixture, alternating with three additions of the yogurt. After each addition, scrape down the sides of the bowl and beat until smooth. Stir in 1/2 cup of the remaining hazelnuts. Spread the batter evenly in the prepared pan.
Bake until the top springs back when pressed lightly and a wooden toothpick inserted in the center comes out clean, 55 to 60 minutes.
Transfer the cake to a wire cooling rack and cool for 10 minutes. Invert onto the rack and remove the pan. Place the cake on the rack over a sheet of wax paper.
Meanwhile, to make the glaze, melt the butter over low heat in a medium saucepan. Sift together the confectioners' sugar and cocoa onto a piece of wax paper. Add to the saucepan with the water and rum. Mix until the consistency of heavy cream, adding more water as needed. Using a pastry brush, brush the glaze over the warm cake.
Coarsely chop the remaining 1/4 cup hazelnuts. Sprinkle the hazelnuts over the cake. Cool completely to set the glaze.