Torta di nocciole – hazelnut cake
Hailing from the Piedmont region of Italy, Valeria's glorious torta di nocciole recipe is the perfect autumnal treat. Made from freshly toasted hazelnuts, this gluten-free cake is best enjoyed with a dessert wine or strong coffee.
Ingredients
- 3 medium eggs , yolks and whites divided
- 150g of caster sugar
- 250g of hazelnuts, toasted
- 2 tsp baking powder, gluten-free if necessary
- 30g of unsalted butter, melted and cooled
- icing sugar, for dusting (optional)
Equipment
- Food processor or blender
Method
1
Preheat the oven to 170°C/gas mark 3. Grease a 26cm springform baking tin with butter and set aside
2
In a medium bowl, whisk the yolks with half of the sugar until the sugar has dissolved and the eggs are airy and pale yellow. In a separate bowl, whip the egg whites to stiff peaks
3
In a blender, blitz the hazelnuts with the remaining sugar to a fine flour. Add the hazelnut flour plus the baking powder to the egg yolks and stir to combine. Stir in the melted butter, then gently fold in the egg whites
4
Pour the cake batter into the prepared baking tin. Bake for 35–40 minutes, or until just cooked through. Allow the cake to cool completely before removing it from the tin. Cut into slices and serve
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Torta di nocciole – hazelnut cake
