Torta di Nocciole

Ingredients

Instructions

1. 1

   Preheat the oven to 175°C conventional / 165°C fan. Butter a 15 cm round cake tin and line the base with baking paper. If the hazelnuts still have skins, rub them in a clean towel after toasting to remove most of the skins; a little skin left on is fine and adds flavor.

2. 2

   Spread the hazelnuts on a small tray and toast them for 8-10 minutes until fragrant and lightly golden. Let them cool for 2 minutes, then grind them finely in a food processor with half of the sugar. Pulsing with some sugar helps prevent the nuts from turning into paste.

3. 3

   Melt the butter gently and let it cool slightly so it is warm, not hot. Hot butter can deflate the eggs when mixed in.

4. 4

   In a bowl, whisk the eggs with the remaining sugar, vanilla extract, baking powder, and salt for 2-3 minutes until the mixture looks paler and slightly thickened. You do not need to reach ribbon stage, but some air here gives the cake a lighter crumb.

5. 5

   Fold the ground hazelnuts into the egg mixture, then drizzle in the melted butter and fold just until evenly combined. Do not overmix once the nuts are added; the batter should stay airy and loose.

6. 6

   Scrape the batter into the prepared tin and bake for 22-25 minutes, until the cake is risen, golden at the edges, and a skewer inserted in the center comes out with a few moist crumbs but no wet batter. Because this is flourless, it should remain slightly tender in the middle rather than dry.

7. 7

   Cool the cake in the tin for 10 minutes, then unmold and let it rest on a rack for 5 minutes more. Dust lightly with icing sugar just before serving.

Nutrition per serving

Notes

• •For the best flavor, use Piedmont hazelnuts if available.
• •A 15 cm tin keeps the small cake nicely tall for 2 servings; an 18 cm tin will produce a flatter cake and may bake a few minutes faster.
• •Serve with softly whipped cream, mascarpone, or a spoonful of crema inglese if you want a more dessert-like presentation.
• •Store covered at room temperature for up to 2 days; the hazelnut flavor often deepens by the next day.

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