1 1/4 c. (1 2/3 c.) hazelnuts, ground
2 tsp. baking powder
1/2 c. coarse Zwieback or rusk crumbs
3 eggs
3/4 c. sugar
1/2 c. unsalted butter, melted and cooled
2/3 c. apricot jam
Confectioners sugar for garnish

Butter 8 inch layer cake pan. Dust with extra Zwieback or rusk crumbs. Preheat oven to 350 degrees.

In small bowl, mix together ground nuts, baking powder and crumbs.

In small mixer bowl, beat eggs and sugar at high speed of electric mixer until white and fluffy, about 5 minutes.

Gradually beat in cooled butter. Stir in crumb mixture in 3 batches just until blended. Pour half of batter into cake pan.

Bake at 350 degrees for 15 minutes. Remove from oven. Spoon small mounds of jam all over top of cake. Pour remaining cake batter over jam layer (pan will seem very full).

Return to 350 degree oven for 25 to 30 minutes until cake pulls away from sides of pan and top springs back when lightly touched.

Cool in pan set on rack. Remove cake from pan when cool with top side up. Sift confectioners sugar over top to garnish.