Recipe: Torta Di Nocciole‏ (Hazelnut Cake)

October 22, 2014
Hark1karan - Torta Di Nocciole - Grace

Hark1karan - Torta Di Nocciole - Grace baking

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.
Hark1karan - Torta Di Nocciole - Grace
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