Torta di Nocciole (Hazelnut Cake)

Torta di Nocciole (Hazelnut Cake)

This is the dessert recipe from Piemonte that I have simply been putting off. I opted for a cake only because I haven’t made one of those of late either.

Keep your eye on the cake while it’s in the oven. The trick is ensuring that the middle is golden brown, while the outer is only a little darker.

  • 1 Tablespoon Baking Powder
  • 3 eggs,seperated
  • 1 cup sugar
  • 8 Tablespoons melted butter
  • 1 3/4 cup flour
  • 2 cups toasted hazelnuts, chopped
  • 4 Tablespoons Whole Milk
  • Grated rind of 1 lemon

Pre-heat your oven to 350 degrees F.

In a larger mixing bowl, combine the Baking Powder with three egg yolks. Fold in the melted butter, then adding the sugar, flour, hazelnuts and milk. By this time you should have a very thick and sturdy batter.

In a seperate bowl, beat the egg whites until thick and stiff. Add the lemon rind. Gently fold the whites into the batter.

Pour the batter into an 8-inch cake pan. Place in oven and bake between 35-45 minutes, keeping said eye on said cake. Essentially bake until browned.


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