I have a deep affection for all things created using this wonderful gift of nature: the hazelnut.
This hazelnut cake, a traditional dessert from the Piedmont region in northwestern Italy, is one of my favorites. Piedmont is a region known for its bountiful culinary treasures, including the esteemed hazelnut, also referred to as Tonda Gentile Trilobata. These hazelnuts feature a spherical seed and a subtle flavor, and are easily peeled after toasting. The primary regions for their production are Asti, Alessandria, and Cuneo. The PGI designation (Protected Geographical Indication) is a guarantee of authenticity, assuring consumers of the genuine Piedmont experience.
Enjoy a slice of this hazelnut cake with a glass of Moscato D’Asti for a truly delightful pairing.
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Piedmont Hazelnut Cake
8
servings20
minutes35
minutesIngredients
2 cups 2 toasted PG Piedmont Hazelnuts (or local)
1 1 stick (8 tbsp) of melted unsalted butter
1 cup 1 granulated sugar
3.53 oz 3.53 sifted all-purpose flour
1 1 sachet of vanilla baking powder (1/2 oz or 16g)
3 3 separated eggs
1/8 tsp 1/8 salt
Powdered sugar for dusting
Directions
- Preheat your oven to 375 F degrees.
- Grease a 9-inch cake pan with baking spray or butter and flour it. Set aside.
- Grind the toasted hazelnuts in a food processor.
- Combine the hazelnuts with sugar, sifted flour, and vanilla baking powder.
- Add the egg yolks and melted butter, blending thoroughly.
- In a separate bowl, whip the egg whites with the salt until they form stiff peaks.
- Gently fold the whipped egg whites into the hazelnut mixture.
- Bake for 35 minutes.
- Allow the cake to cool completely in the pan.
- Dust with powdered sugar before serving.
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