This is a very traditional cake, made dense with the local hazelnuts. The Langhe area is food and wine lover’s heaven with a landscape that is reminiscent of te well-trodden Tuscany, but more condensed and with a stunning backdrop of the Alps.
On our last visit there we celebrated a friend’s birthday in a trattoria in Grinzane Cavour called Nonna Genia, named after the cookbook that Slow Food founder Carlo Petrini describes as “the most complete and exhaustive cookbook of the cuisine of the Langhe.” 
I bought the book immediately. As wonderful as a historical account as it is for its genuine dishes that record the home-cooked cuisine of the area, it is a collection of the recipes of a bygone era dedicated to the writer’s (Luciano de Giacomi) grandmother, Eugenia. First published in 1982, it is a book that keeps alive the country recipes of grandmothers that are normally passed on only by keen granddaughters or daughters who have watched and listened and learned, a ritual that is all too quickly disappearing.
Nonna Genia’s hazelnut cake is a classic recipe. It’s been adapted here with the addition of espresso and rum. This moist cake is perfect to eat on its own, but it can be served with a simple drizzle of honey, a ganache of melted chocolate and cream or a simple espresso icing.
Torta alle Nocciole
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
A traditional Piemonte hazelnut cake enriched with espresso and rum, offering a moist and indulgent treat perfect on its own or with a drizzle of honey or chocolate ganache.
Ingredients
- 200 g (7 oz) shelled hazelnuts, toasted
- 150 g (5.2 oz) all-purpose flour
- 3 large eggs
- 200 g (7 oz) granulated sugar
- 125 g (4.4 oz) unsalted butter, softened
- 125 ml (4.4 oz) strong espresso coffee
- 125 ml (4.4 oz) whole milk
- 1 tablespoon olive oil
- 1 tablespoon rum
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 23 cm (9 inch) round cake pan with parchment paper.
- In a food processor, pulverize the toasted hazelnuts until they are very fine, resembling a coarse flour.
- In a large bowl, combine the ground hazelnuts with the all-purpose flour, baking powder, and a pinch of salt. Set aside.
- In another bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
- Mix in the olive oil, strong espresso coffee, milk, and rum until well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined and no dry flour remains.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve the cake plain or with a drizzle of honey, chocolate ganache, or espresso icing if desired.
Notes
For a richer flavor, use freshly ground hazelnuts. The cake can be stored in an airtight container for up to 3 days. Serve with a drizzle of honey, chocolate ganache, or espresso icing for added indulgence. The addition of rum enhances the depth of flavor but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 18
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 80
My Adventures in Cooking group wants to make this cake as a special study on the Piemontese region. But we are all questioning the use of 1 1/2 tablespoons of Baking Powder. We all think that must be a miss print but no one has questioned this on your website???? Hard to believe it wouldn’t leave a bitter taste to the cake? Please advise soon. Our event is next week and we may pick another recipe due to this question.
Thank You, Susan Bishop
It’s not a typo, but follows the traditional recipe from a Piedmontese cookbook, Nonna Genia, but you can indeed get away with using less — 1 1/2 teaspoons, for example.
This is a stunning cake. Hazelnuts are so wonderful, I fell in love with them when living in Rome.
We had an amazing time camping in Piemonte summer – I could use a reminder of it during these dark, cold days! I’ll look out for that book, but I admit your addition of espresso and rum sounds divine. And I think the icing is a must! :-)