Torta di Nocciola is a traditional hazelnut cake originating from Piedmont. Characterized by its dense and rich texture, it’s often enjoyed with a glass of Moscato D’Asti.
Hazelnut cake, hazelnut spread, hazelnut gelato, I love everything made with this precious gift of nature. This is one of my favorite cakes.
Torta di Nocciola is a traditional hazelnut cake originating from Piedmont, a region in northwestern Italy famous for its high-quality hazelnuts. The cake’s history is deeply rooted in Piedmont’s culinary traditions, where hazelnuts have been a staple ingredient for centuries. Characterized by its dense and rich texture, the Torta di Nocciola is made primarily of ground hazelnuts, which infuse it with a deep nutty flavor, making it a beloved dessert in both home kitchens and restaurants across the region.
Typically, the cake is served simply, with a sprinkle of powdered sugar on top, though it can also be paired with a scoop of gelato or a dollop of whipped cream. Enjoying it alongside a cup of coffee or a glass of local dessert wine makes it even more enjoyable.
Recipe Notes
- Hazelnuts: While Piedmont Hazelnuts are recommended for their distinct flavor and regional authenticity, you can use other varieties of hazelnuts if they’re more accessible. However, ensure they are toasted for the best flavor.
- Cake Texture: This cake is meant to have a dense, rich texture due to the hazelnuts. If it seems heavy, that’s normal.
- Vanilla Baking Powder: If you can’t find vanilla baking powder, you can use regular baking powder and add a teaspoon of pure vanilla extract to the wet ingredients.
- Baking Time: Depending on your oven and the exact size of your cake pan, baking times can vary. It’s good to start checking the cake around the 30-minute mark. A toothpick inserted into the center should come out clean or with a few crumbs when it’s ready.
- Storage: The cake stores well in an airtight container at room temperature for up to 4 days. If you live in a particularly humid environment, consider storing it in the fridge to maintain its texture.
- Serving Suggestions: Consider serving this cake with a dollop of whipped cream or a scoop of vanilla gelato for an extra treat. It also pairs beautifully with coffee or a dessert wine.
Step by Step Guide to Making Torta di Nocciola – Hazelnut Cake from Piedmont
1. Prepping the Oven and Cake Pan
- Preheat your oven to 375 F degrees.
- Generously grease a 9-inch cake pan with either baking spray or by using butter and flour.
- Set the prepared pan aside for later use.
2. Preparing the Hazelnuts
- Take 2 cups of Piedmont Hazelnuts and ensure they are toasted.
- Use a food processor or a high-speed blender to finely grind the toasted hazelnuts.
3. Combining Dry Ingredients
- In a mixing bowl, combine the freshly ground hazelnuts, 1 cup of granulated sugar, the sifted all-purpose flour, and the sachet of vanilla baking powder.
- Mix these ingredients well until they’re thoroughly integrated.
4. Incorporating Wet Ingredients
- Add the 3 separated egg yolks and the melted unsalted butter to the dry ingredients.
- Blend thoroughly until the mixture is smooth and even.
5. Whipping the Egg Whites
- In a separate, clean bowl, whip the egg whites.
- Add the 1/8 tsp of salt while whipping.
- Continue to whip until you achieve stiff peaks.
6. Merging the Mixtures
- Gently and gradually fold the whipped egg whites into the hazelnut mixture.
- Ensure you’re folding and not stirring, to keep the batter airy.
7. Baking the Cake
- Pour the final cake batter into the previously prepared 9-inch cake pan.
- Place in the preheated oven and bake for approximately 35 minutes.
8. Cooling and Serving
- Once baked, remove the cake from the oven.
- Allow it to cool completely while still in its pan.
- Just before serving, sprinkle a generous amount of powdered sugar on top for added sweetness and a touch of elegance.
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Torta di Nocciola: Hazelnut Cake From Piedmont
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings 1x
Description
Torta di Nocciola is a traditional hazelnut cake from Piedmont. Dense and rich, it is often enjoyed with a glass of Moscato D’Asti.
Ingredients
Units
Scale
- 2 cups Piedmont Hazelnuts (toasted)
- 1 stick (8 tbsp unsalted butter, melted)
- 1 cup granulated sugar
- 3.53 oz. all-purpose flour (sifted)
- 1 sachet vanilla baking powder (1/2 oz or 16g)
- 3 eggs (separated)
- 1/8 tsp salt
- powdered sugar (to sprinkle)
Instructions
1. Prepping the Oven and Cake Pan
- Preheat your oven to 375 F degrees.
- Generously grease a 9-inch cake pan with either baking spray or by using butter and flour.
- Set the prepared pan aside for later use.
2. Preparing the Hazelnuts
- Take 2 cups of Piedmont Hazelnuts and ensure they are toasted.
- Use a food processor or a high-speed blender to finely grind the toasted hazelnuts.
3. Combining Dry Ingredients
- In a mixing bowl, combine the freshly ground hazelnuts, 1 cup of granulated sugar, the sifted all-purpose flour, and the sachet of vanilla baking powder.
- Mix these ingredients well until they’re thoroughly integrated.
4. Incorporating Wet Ingredients
- Add the 3 separated egg yolks and the melted unsalted butter to the dry ingredients.
- Blend thoroughly until the mixture is smooth and even.
5. Whipping the Egg Whites
- In a separate, clean bowl, whip the egg whites.
- Add the 1/8 tsp of salt while whipping.
- Continue to whip until you achieve stiff peaks.
6. Merging the Mixtures
- Gently and gradually fold the whipped egg whites into the hazelnut mixture.
- Ensure you’re folding and not stirring, to keep the batter airy.
7. Baking the Cake
- Pour the final cake batter into the previously prepared 9-inch cake pan.
- Place in the preheated oven and bake for approximately 35 minutes.
8. Cooling and Serving
- Once baked, remove the cake from the oven.
- Allow it to cool completely while still in its pan.
- Just before serving, sprinkle a generous amount of powdered sugar on top for added sweetness and a touch of elegance.
Notes
- Hazelnuts: While Piedmont Hazelnuts are recommended for their distinct flavor and regional authenticity, you can use other varieties of hazelnuts if they’re more accessible. However, ensure they are toasted for the best flavor.
- Cake Texture: This cake is meant to have a dense, rich texture due to the hazelnuts. If it seems heavy, that’s normal.
- Vanilla Baking Powder: If you can’t find vanilla baking powder, you can use regular baking powder and add a teaspoon of pure vanilla extract to the wet ingredients.
- Baking Time: Depending on your oven and the exact size of your cake pan, baking times can vary. It’s good to start checking the cake around the 30-minute mark. A toothpick inserted into the center should come out clean or with a few crumbs when it’s ready.
- Storage: The cake stores well in an airtight container at room temperature for up to 4 days. If you live in a particularly humid environment, consider storing it in the fridge to maintain its texture.
- Serving Suggestions: Consider serving this cake with a dollop of whipped cream or a scoop of vanilla gelato for an extra treat. It also pairs beautifully with coffee or a dessert wine.
- Prep Time: 35 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
