Boston cakes are essentially various versions of cinnamon rolls baked in a round cake pan into a cake form and served in slices, like a cake - I have no idea how Boston became associated with them! This is one of the basic versions featuring hazelnuts and almonds. (And it shouldn't be quite as dark as the cake in the picture, I overbaked that one a bit!!) Please note that the amount of gluten in flour varies across the globe, so use the amount listed here only as a guideline - while it's perfect for me, you might find you need more or less! Instead of fresh yeast you can also use dry yeast, just adjust the temperature of the dough accordingly and add the dry yeast with the flour.