Torta di Nocciole by Azienda Agricole Tastelanghe
Torta di Nocciole by Azienda Agricole Tastelanghe
Duration: 75 mins
Nutrition value: 600 kcal
Portions: 12
Level of difficulty: Easy

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. 


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

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