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.
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.
Torta di Nocciola: Hazelnut Cake From Piedmont
- Total Time: 55 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A dense, rich hazelnut cake from Piedmont, Italy.
Perfect with a glass of Moscato dAsti.
Ingredients
- 2 cups (473 ml) Piedmont Hazelnuts (toasted)
- 8 tbsp unsalted butter, melted
- 1 cup (237 ml) granulated sugar
- 3.53 oz (100 g) all-purpose flour (sifted)
- 1 sachet vanilla baking powder (16 g)
- 3 eggs (separated)
- 1/8 tsp salt
- powdered sugar (to sprinkle)
Instructions
- Preheat your oven to 375°F (190°C).
- Generously grease a 9-inch cake pan with baking spray or butter and flour. Set the prepared pan aside.
- Toast 2 cups of hazelnuts.
- Finely grind the toasted hazelnuts using a food processor or blender.
- In a mixing bowl, combine the ground hazelnuts, 1 cup of granulated sugar, sifted all-purpose flour, and vanilla baking powder. Mix well.
- Add 3 separated egg yolks and melted unsalted butter to the dry ingredients. Blend until smooth.
- In a separate bowl, whip the egg whites with 1/8 tsp of salt until stiff peaks form.
- Gently fold the whipped egg whites into the hazelnut mixture.
- Pour the batter into the prepared 9-inch cake pan.
- Bake in the preheated oven for approximately 35 minutes.
- Remove the cake from the oven and let it cool completely in the pan.
- Before serving, sprinkle with powdered sugar.
Notes
- For a more intense hazelnut flavor, lightly roast the hazelnuts before grinding.
- If you don’t have vanilla baking powder, substitute with 1 tsp baking powder and 1 tsp vanilla extract.
- Store the cooled cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 80
Frequently Asked Questions
Can I use other types of hazelnuts instead of Piedmont Hazelnuts for the Torta di Nocciola?
Yes, you can use other varieties of hazelnuts, but make sure to toast them for the best flavor.
What should I serve with the Torta di Nocciola for an authentic experience?
For an authentic experience, serve the cake with a sprinkle of powdered sugar and pair it with a scoop of gelato or a glass of Moscato D’Asti.
How can I achieve the dense texture of the Torta di Nocciola?
To achieve the dense texture, make sure to use finely ground hazelnuts as the primary ingredient, as they contribute to the cake’s rich consistency.
