Hazelnut Torte with Raspberry Jam

Directions

1. 1
   Put oven rack in middle position and preheat oven to 400F.
2. 2
   Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.
3. 3
   Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.
4. 4
   Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes.
5. 5
   Add eggs 1 at a time, beating until just incorporated.
6. 6
   Fold in nut mixture gently but thoroughly.
7. 7
   Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.
8. 8
   Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack.
9. 9
   Remove paper, turn cake right side up, and cool 10 minutes.
10. 10
    Transfer cake to a cutting board and halve crosswise.
11. 11
    Spread jam on top of 1 half, then place second half on top, right side up.
12. 12
    Cut torte into 4 squares, then cut each square diagonally into triangles.
13. 13
    Dust triangles with confectioners sugar and serve with additional jam if desired.