Hazelnut cake

Name: Torta di nocciole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: 300 g di nocciole Tonda Gentile piemontese (tostate e pelate); 150 g di zucchero; 3 uova; 80 g di burro; 1 cucchiaino di lievito; 30 g di cacao amaro (opzionale); Scorza di 1 arancio; Un pizzico di sale; Zucchero a velo per decorare

Torta di nocciole

Traditional recipe

Langhe cake with Piedmontese Tonda Gentile hazelnuts: moist, flourless, and scented with butter and cocoa.

60 min

8 servings

Easy

Piedmont

EasyPiedmont

Hazelnut cake is the most typical dessert of the Piedmontese Langhe, where the Tonda Gentile delle Langhe PGI hazelnut is one of the most prized products. The Langhe produces approximately 70% of Italy's hazelnut production. The cake is made without flour (or with very little): toasted and ground hazelnuts make up the dough, making it naturally gluten-free. The result is a moist, dense, and fragrant dessert. Cocoa is sometimes added: the hazelnut-cocoa combination is the one that Ferrero made famous worldwide with Nutella—also born in the Langhe.

Instructions

Voice reading

4 steps · natural Italian voice

Prepare the hazelnuts

Toast the hazelnuts (if not already toasted) and let them cool completely; transfer them to a blender and pulverize using short pulses, leaving a few pieces for texture. Check the color and aroma: they should be evenly golden and aromatic. Measure out 300 g (10.58 oz) of ground hazelnuts before proceeding.

Beat the eggs and add the butter

Beat the eggs with (5.29 oz) 150 g sugar until frothy. a mixture light and voluminous, ribbon-like. Melt 80g (2.82 oz) of butter and let it cool; add it in a thin stream to the mixture Whisk to emulsify. Add the grated orange zest for flavor.

Add the dry ingredients and bake.

Incorporate the chopped hazelnuts (1 tsp) with movements from top to bottom. teaspoon of yeast, a pinch of salt, and 1.06 oz (30 g) of unsweetened cocoa powder, if desired, stirring gently. Pour into a greased and lined 22–24 cm (9.45 in) cake tin, level, and tap lightly. Bake at 175°C (347°F) for 35–40 minutes until golden brown and firm to the touch.

Cool and serve

Check the cake is cooked with a toothpick: it should come out slightly moist or with a few moist crumbs attached. Remove from the oven and let it cool completely in the pan to stabilize the structure, then unmold and sprinkle with powdered sugarServe at room temperature, possibly with ice cream or whipped cream.

Chef's Tips

Tonda Gentile delle Langhe hazelnuts are irreplaceable for their authentic flavor. Don't overcook: the cake should remain moist and almost melt-in-the-mouth. It will keep for 3-4 days: it becomes more moist and flavorful with time.