Recipe: Torta Di Nocciole (Hazelnut Cake)
October 22, 2014
Grace – The Printer Makers Bakery
I have a new recipes for you all, it’s an Italian cake recipe that I picked up in Rome. I hadn’t associated Italy with hazelnuts, but there are a delicious ingredients in this cake. All around Italy, I saw them at markets, typically sold by nut specialists.
Ingredients
- 200g blanched hazelnuts, toasted
- 100g butter, softened, plus extra for greasing
- 215g plain flour, sifted, plus extra for dusting
- 200g caster sugar
- 3 large eggs, lightly beaten
- 2 tablespoons hazelnut oil
- ½ tablespoon orange zest, finely grated
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 125ml milk, at room temperature
- 100g dark chocolate, chopped into small pieces
- Icing sugar, for sifting
Method
- Heat the oven to 180°C/fan oven 160°C/mark 4.
- Chop the hazelnuts in a food processor using the pulse button – you want the nuts to end up in small bits.
- Butter and lightly flour a 23cm spring-form cake tin.
- Cream the sugar and butter together using a mixer until light and fluffy. Add the eggs a little at a time, beating well after each addition, then add the nut oil and orange zest.
- With the mixer on a slow speed, gradually add the flour, salt and baking powder, alternating with splashes of milk.
- Fold in the chopped nuts and chocolate by hand using a large metal spoon. Scrape the batter into the cake tin and smooth the top.
- Bake for 45-50 minutes. The top should be lightly browned and spring back when you touch it. After 10 minutes, turn the cake out on to a wire rack and let it cool. Sift a little icing sugar on top.
Previous post
Photos: A Quick Visit to Hong Kong – A Normal Day