in Dessert Recipes, Italy

Hazelnut cake from Piedmont

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Ingredients for 12 servings:

  • 150 g hazelnuts
  • 100 g butter
  • 2 eggs
  • 150 g spelled flour, type 650
  • ½ pack of baking powder
  • 100 g sugar
  • 40 g cocoa powder
  • Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast the hazelnuts on a baking sheet in the oven at 200°C for about 15 minutes. Meanwhile, melt the butter and let it cool slightly. Then grate the nutshells and finely grind the nuts or chop them finely in a food processor. Set the oven to 190°C. In a mixing bowl, beat the eggs until frothy. One after the other, stir in the melted butter, the nuts, the flour with the baking powder, the sugar, and the cocoa powder. Grease the dish. Pour in the batter, smooth it out, and bake in the oven for 30-35 minutes. Then transfer it to a baking sheet to cool. This goes very well with zabaglione or vanilla sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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