Hazelnut Cake

The hazelnut cake is a highly appreciated dessert for its rich flavor and soft texture. Perfect for breakfast or snack, it also pairs well with afternoon tea or can be served as a dessert after dinner. Here is the recipe:

Ingredients

• 250 g toasted and finely chopped hazelnuts
• 200 g granulated sugar
• 100 g softened butter
• 4 eggs
• 50 g 00 flour (or hazelnut flour for a more intense flavor)
• 1 pinch of salt
• 1 packet of baking powder
• Powdered sugar for decoration (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a cake pan by lining it with parchment paper or greasing and flouring it.
2. In a bowl, beat the softened butter with the sugar until you obtain a fluffy mixture.
3. Separate the egg yolks from the whites. Add the yolks one at a time to the butter and sugar mixture, mixing well after each addition.
4. Add the chopped hazelnuts and the sifted flour together with the baking powder. Combine gently to avoid deflating the mixture.
5. In another bowl, whip the egg whites to stiff peaks with a pinch of salt.
6. Fold the whipped egg whites into the rest of the batter, mixing from the bottom up to keep the mixture airy.
7. Pour the batter into the prepared pan and level the surface with a spatula.
8. Bake for about 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Let the cake cool in the pan for a few minutes, then unmold it and let it cool completely on a wire rack.
10. Before serving, you can dust the cake with powdered sugar for a sweet and refined finish.

Trivia

Hazelnuts are widely used in Piedmontese pastry, especially for the famous gianduja paste and the renowned chocolate called “gianduiotto”. The hazelnut cake can be considered a typical delight of this culinary tradition and is often enjoyed accompanied by a small glass of Moscato d’Asti or other sweet and aromatic wine.