Torta di Nocciole Recipe (Italian Hazelnut Cake)
A delicious cake from North Italy, Torta di Nocciole (also known as Italian Hazelnut Cake) is a flourless cake that you can serve the whole year-round. Excellent for snacks, dessert, or even breakfast!
- 1 & 3/4 cup whole hazelnuts, (250 grams)
- 3/4 cup sugar
- 4 medium eggs, separated (63 to 73 grams each)
- pinch of salt
- butter and flour, for preparing the cake pan
- powdered sugar, for serving (optional)
Preparing hazelnut cake batter:
Combine hazelnuts and sugar in a food processor.
Pulse until you get a 'sand-like' texture.
Transfer nuts and sugar into a mixing bowl.
Add egg yolks and a pinch of salt, then mix with a wooden spoon or rubber spatula.
In a separate bowl, beat egg whites until they reach a stiff peak.
Take a third of the beaten egg whites into the hazelnuts mixture and fold to combine.
Repeat until all the egg whites have been combined with the rest.
Pour hazelnut cake batter into the prepared 8-inch cake pan.
Tap the pan gently on the countertop to remove bubbles.
Baking flourless torta di nocciole:
Place the cake pan in the oven for about 35 to 40 minutes.
Take the pan out of the oven and set it aside to cool for at least 20 minutes.
Remove the cake carefully from the pan by loosening the sides of the cake first.
Sprinkle your hazelnut cake with powdered sugar, if preferred.
Cook's Tip #1: Do not over-process the hazelnuts. You can certainly process it more than I did, but not too much, or you'll end up with hazelnut butter.
Cook's Tip #2: Fold the beaten egg whites gently into the cake batter to combine. Hence, adding it in portions for easier folding.
Cook's Tip #3: When removing the cake from the pan, it is better to loosen up the sides first, even if you are using a springform cake pan.
Calories: 215kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 25mg | Potassium: 167mg | Fiber: 2g | Sugar: 16g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg