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- Torta alla Nocciola
- (Hazelnut Cake)
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- Ingredients:
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- 1 and 1/2 cups hazelnuts, toasted and with the skins removed
1 and 1/2 cups all-purpose flour, plus some for the cake pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons soft butter, (additional for the cake pan)
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk at room temperature
4 tablespoons semisweet chocolate, chopped by hand in small pieces
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- Directions:
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- Chop the hazelnuts in a food processor to small bits (not to a powder). Set aside.
Whisk or sift together the flour, baking powder, and salt.
Butter and flour the cake pan.
Preheat the oven to 350° F with a rack in the center.
In a mixer (preferably a heavy-duty one fitted with a whisk), cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Add the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
On slow speed, add the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high.
Fold in the chopped nuts and chocolate by hand, and blend in well.
Scrape the batter into the cake pan, and smooth the top.
Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely.
Cut in wedges, and serve topped with powdered sugar or whipped cream. The cake will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving cake that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors. Serves 10.
That's it!
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