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.

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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.

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.