Description
A dense, rich hazelnut cake from Piedmont, Italy.
Perfect with a glass of Moscato dAsti.
Ingredients
Units
Scale
- 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