Torta di Nocciole

This small flourless hazelnut cake is tender, fragrant, and deeply nutty, with a delicate crumb and lightly crisp edges. A dusting of icing sugar is all it needs, letting the warm toasted flavor of the hazelnuts stand at the center.

Nutrition · per serving

569kcal

12.4gProtein

31.1gCarbs

45.2gFat

5.8gFiber

2 servings

Ingredients

8 items

Cake batter

raw hazelnuts120 g

unsalted butter, plus extra for greasing50 g

caster sugar70 g

large eggs2

vanilla extract1 tsp

baking powder4 g

fine salt1 pinch

To finish

icing sugar1 tsp

Tips

•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.

Steps

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.
50 g unsalted butter, plus extra for greasing120 g raw hazelnuts
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.
120 g raw hazelnuts70 g caster sugar
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.
50 g unsalted butter, plus extra for greasing
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.
2 large eggs70 g caster sugar1 tsp vanilla extract4 g baking powder1 pinch fine salt
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.
120 g raw hazelnuts50 g unsalted butter, plus extra for greasing
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
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.
1 tsp icing sugar

Origin & History

Torta di Nocciole is a classic cake from Piemonte, a region famous for exceptional hazelnuts, especially the Tonda Gentile delle Langhe variety. It is traditionally made with little or no flour, allowing the aroma of the nuts to dominate and reflecting the strong link between local agriculture and regional pastry traditions.

italian piedmont hazelnut vegetarian cake flourless baked

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

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.

50 g unsalted butter, plus extra for greasing120 g raw hazelnuts

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.

120 g raw hazelnuts70 g caster sugar

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

50 g unsalted butter, plus extra for greasing

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.

2 large eggs70 g caster sugar1 tsp vanilla extract4 g baking powder1 pinch fine salt

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.

120 g raw hazelnuts50 g unsalted butter, plus extra for greasing

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.

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.

1 tsp icing sugar

Origin & History