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–+ servings

Italian hazelnut cake (Torta de Nocciole)

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 1/2 C hazelnut, toasted and peeled
  • 1 1/2 C (195 gr) all purpouse flour
  • 1 tsp (5 gr) baking powder
  • 1/4 tsp (1.2 gr) salt
  • 2/3 C (150 gr) unsalted butter, at room temperature
  • 1 C (220 gr) white sugar
  • 2 eggs, big
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp orange zest
  • 2/3 C (160 ml) whole milk, at room temperature
  • Confectioners sugar (powdered sugar), for decorating

Method
 

  1. Preheat the oven to 180°C. Grease and place baking paper in a circular baking pan of approximately 23 cm in diameter.
  2. In a food processor or blender, place the hazelnuts (already roasted and skinned) with the flour, baking powder and salt. Grind for a few seconds until the hazelnuts are well ground.
  3. In a large bowl, add the butter with the sugar and cream with the electric mixer or balloon whisk for 2-3 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating for 30 seconds after each addition. Add the olive oil with the orange zest and beat until blended.
  5. Add the flour/hazelnut mixture in 3 additions alternating with the milk, beating after each addition. Beat for 1 minute more until smooth and homogeneous.
  6. Pour the mixture into the pan and bake at 180° C for approximately 45 minutes until a wooden toothpick inserted into the cake comes out clean.
  7. Once the cake is ready, take it out of the oven, let it rest for 10 minutes and then unmold it and place it on a rack to cool for at least another 10 minutes.
  8. If desired, decorate with a little powdered sugar on top and serve.
  9. The cake can be covered tightly with plastic wrap and stored for up to 1 week in the refrigerator or frozen for up to 1 month.

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