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

Put oven to 200 degrees 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 yelllow 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 and let cool completley.