Name: Hazelnut Cake (Torta di Nocciole)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 12
Cuisine: Italian
Ingredients: 200 g coarsely ground hazelnuts; 40 g corn or potato starch; 200 g softened butter; 150 g sugar; 4 eggs; 10 g bitter cocoa powder; Confectioners' sugar (powdered sugar); a cake tin of 20 cm diameter

Italy
Italian Recipes
Hazelnut Cake (Torta di Nocciole)

Torta di Nocciole by Azienda Agricole Tastelanghe

Duration: 75 mins
Nutrition value: 600 kcal
Portions: 12
Level of difficulty: Easy

Written by: Elisabeth Bertrand

Some recipes are handed down through generations, this is a perfect example a scrumptious cake that brings out the true flavour of the IGP Piedmont Hazelnut, Made without using any flour at all. also Available to buy at TASTËLANGHE Azienda Agricole in Piemonte.

Ingredients:

200 g coarsely ground hazelnuts
40 g corn or potato starch
200 g softened butter
150 g sugar
4 eggs
10 g bitter cocoa powder
Confectioners' sugar (powdered sugar)
a cake tin of 20 cm diameter

Recipe steps:

Start by working the softened butter and sugar down to a lovely light and fluffy mixture.
Separate the eggs and add 4 egg yolks to your sugar mixture one by one whilst whisking continuously.
Add the sifted cocoa powder and the corn starch to your mixture.
Whip up the egg whites to obtain stiff peaks and fold into mixture, starting at the bottom and working your way upwards.
Finally, add the hazelnuts and mix softly to blend.
Grease the inside of your cake tin and lightly powder with corn starch
Pour the mixture into the tin and bake in a ventilated oven at 160° for 50-55 minutes.
Allow to cool before decorating it with the powdered sugar.

About this recipe

Published: December 17, 2020

Last Updated: January 15, 2023

Available tags

Italian Food

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