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Torta alle Nocciole

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5 from 2 reviews

  • Author: Emiko Davies based on a traditional Piedmonte recipe
  • Total Time: 50 minutes
  • Yield: 8 1x


A deliciously moist hazelnut cake traditionally served plain but beautiful also with a chocolate ganache or espresso icing.


  • 200 g/ 7 oz of shelled hazelnuts, toasted
  • 150 g/ 5.2 oz of flour
  • 3 eggs
  • 200 g/ 7 oz sugar
  • 125 g/ 4.4 oz of butter
  • 125 ml/ 4.4 oz of strong coffee
  • 125 ml/ 4.4 oz of whole milk
  • 1 tablespoon of olive oil
  • 2 tablespoons of rum or marsala (optional)
  • 1 ½ tablespoons of baking powder


  1. Preheat the oven to 180°C or 350 F.
  2. Pulverise the toasted hazelnuts until very fine. Combine with the flour and baking powder.
  3. In a food processor or with beaters, beat the butter and sugar together until smooth and creamy. Add the eggs one by one until well combined. Incorporate with the dry ingredients and mix well. Add the milk, coffee, olive oil and rum and mix until just combined.
  4. Pour into a greased and floured cake tin (10 inch or 26cm diameter) with a removable bottom. Bake for about 35 minutes or until golden brown and springy. Allow to cool and serve as desired.
  • Prep Time: 15 mins
  • Cook Time: 35 mins
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