Just like Nonna used to bake: Hazelnut cake

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Just like Nonna used to bake: Hazelnut cake

By Emiko Davies

Published: | Updated:

Torta di nocciole

Italians know that the best hazelnuts come from Piedmont, where this humble cake was also born as a way to use up excess nuts. Some like to include a spoonful or two of cocoa powder, but I prefer the nutty flavour of hazelnuts with just a splash of espresso added.

SERVES 8

125g unsalted butter, softened, plus extra for greasing

250g raw, shelled hazelnuts

100g plain flour

1½ tsp baking powder

125g granulated sugar

4 eggs, separated

60ml freshly brewed espresso, cooled

125ml whole milk

  • Preheat the oven to 180C/ 160C fan/gas 4. Grease and line a round springform cake tin approximately 23cm in diameter. Pulverise the hazelnuts in a food processor to a fine, sand-like texture. Place in a large bowl with the flour and baking powder.
  • Beat the butter and sugar together in another mixing bowl until pale and creamy.
  • Whip the egg whites to stiff peaks and set aside.
  • Add the yolks to the butter and sugar and mix. Next, add the dry ingredients, then the cooled espresso and milk, and stir with a spatula or wooden spoon until just combined. Finally, fold in the egg whites.
  • Gently pour the batter into the tin and bake for 30-35 minutes, or until the top is springy and deep golden brown – a skewer inserted into the middle of the cake should come out clean.
  • Remove from the oven and leave to cool completely before removing from the tin.

TIP This cake keeps well for up to three days – store any leftovers in an airtight container or covered in a cool place.