Torta di nocciole – hazelnut cake

60 minutes


  • 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)


Preheat the oven to 170°C/gas mark 3. Grease a 26cm springform baking tin with butter and set aside
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
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
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