Hazelnut cake

Hazelnut cake

Torta di nocciole

Simple Cooking
Alastair Hendy

The most intensive taste of hazelnuts comes from the tonda gentile delle Langhe, a hazelnut grown in the Langhe region of Piedmont. The hazelnut itself is full of flavour, but becomes even more special after a gentle toasting.


Quantity Ingredient
100g unsalted butter
150g piedmontese hazelnuts, shelled
125g caster sugar
4 large eggs, separated
30g plain flour
300g fresh ricotta cheese
1 tablespoon lemon rind, finely grated
200g apricot jam, slightly diluted with water
30g dark bitter chocolate, grated


  1. Preheat the oven to 200ºC. Use a little of the butter to grease a 25 cm flan tin.
  2. Toast the hazelnuts on a baking tray in the preheated oven until a golden colour, a few minutes only. Leave to cool and chop finely.
  3. Soften the rest of the butter and beat together with 70 g of the sugar in a large bowl. Add the egg yolks and beat until smooth, then add the flour and mix well.
  4. In another bowl, stir the ricotta with a fork until smooth. Add the cooled chopped hazelnuts and the grated lemon rind.
  5. Beat the egg whites separately in yet another bowl until stiff, then add the remaining sugar, beating until completely blended. Gently fold the yolk mixture into the white mixture with a large metal spoon until even, being careful to lose as little air from the whites as possible.
  6. Spoon or pour the mixture into the prepared tin and bake in the preheated oven for 30 minutes. Take out and leave the cake to cool in the tin.
  7. When cool, remove the cake from the tin, and place on a cake plate. Spread the diluted apricot jam on top and sprinkle over the grated chocolate.
Simple Cooking
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