Hazelnut cake from Piemonte, the region where the Italian “Nocciola tonda gentile IGP” hazelnut (and Nutella!) come from.
Ingredients:
Servings: 6/8
235 gr (8 oz) ground hazelnuts
100 gr (3.5 oz) soft unsalted butter
4 medium fresh eggs
165 gr (5.8 oz) granulated sugar
65 gr (2.3 oz) wheat flour
1 teaspoon baking powder
1 teaspoon coffee powder
3 teaspoons cocoa powder
1⁄2 teaspoon vanilla
1 pinch salt
For the 22cm (8.5”) round pie pan: 20 gr (1 tablespoon) butter, 30 gr (2 tablespoons) chopped hazelnuts, parchment paper.
For the filling (optional): 100 gr (3.5 oz)
Nutella hazelnut cream
For the decoration: powdered sugar
Directions:
Whisk 4 egg whites with an electrical mixer: when they are stiff add 1 tablespoon sugar taken from the total amount, mix a little more and set aside
In another bowl whisk with the machine soft butter with the remaining sugar for 5 minutes, then add 4 egg yolks, one at a time, and keep whisking until well blended
In a separate bowl sift the dry ingredients together (flour, salt, coffee, cocoa, vanilla, baking powder and ground hazelnuts): add to the butter-yolks-sugar mixture always mixing with the machine (switch to the paddle attachment if you are using a Kitchen Aid) until all the ingredients are well combined
At the end delicately fold egg whites into the mixture by hand with a spatula.
Butter the pie pan, cover with a disc of parchment paper and sprinkle the chopped hazelnuts on the bottom. Fill the pan with the mixture (2/3 high). Bake in the preheated oven at 180°C (356°F) for 40 minutes.
Let it rest out of the oven for a couple of minutes then turn the cake upside down on a dessert plate and let it cool completely (take out the parchment paper disc)
If you like, you can cut the cake in two layers with a sharp knife and spread with Nutella hazelnut cream
Sprinkle the top with powdered sugar and enjoy with a cup of Italian Espresso coffee!
Wine pairing: sweet red Italian wine from Piemonte, well cooled, like Brachetto d'Acqui, Moscato di Scanzo
235 gr (8 oz) ground hazelnuts
100 gr (3.5 oz) soft unsalted butter
4 medium fresh eggs
165 gr (5.8 oz) granulated sugar
65 gr (2.3 oz) wheat flour
1 teaspoon baking powder
1 teaspoon coffee powder
3 teaspoons cocoa powder
1⁄2 teaspoon vanilla
1 pinch salt
For the 22cm (8.5”) round pie pan: 20 gr (1 tablespoon) butter, 30 gr (2 tablespoons) chopped hazelnuts, parchment paper.
For the filling (optional): 100 gr (3.5 oz)
Nutella hazelnut cream
For the decoration: powdered sugar
Directions:
Whisk 4 egg whites with an electrical mixer: when they are stiff add 1 tablespoon sugar taken from the total amount, mix a little more and set aside
In another bowl whisk with the machine soft butter with the remaining sugar for 5 minutes, then add 4 egg yolks, one at a time, and keep whisking until well blended
In a separate bowl sift the dry ingredients together (flour, salt, coffee, cocoa, vanilla, baking powder and ground hazelnuts): add to the butter-yolks-sugar mixture always mixing with the machine (switch to the paddle attachment if you are using a Kitchen Aid) until all the ingredients are well combined
At the end delicately fold egg whites into the mixture by hand with a spatula.
Butter the pie pan, cover with a disc of parchment paper and sprinkle the chopped hazelnuts on the bottom. Fill the pan with the mixture (2/3 high). Bake in the preheated oven at 180°C (356°F) for 40 minutes.
Let it rest out of the oven for a couple of minutes then turn the cake upside down on a dessert plate and let it cool completely (take out the parchment paper disc)
If you like, you can cut the cake in two layers with a sharp knife and spread with Nutella hazelnut cream
Sprinkle the top with powdered sugar and enjoy with a cup of Italian Espresso coffee!
Wine pairing: sweet red Italian wine from Piemonte, well cooled, like Brachetto d'Acqui, Moscato di Scanzo
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