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Piedmont Hazelnut Cake Is a Perfect Fall Dessert

Our "Dolce Queen" shares a delightful hazelnut cake indigenous to her home region of Piedmont that is perfect for fall.

10:00 AM EDT on October 23, 2023

Piedmont Hazelnut Cake.

Piedmont Hazelnut Cake.

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

Piedmont Hazelnut Cake

5 from 1 vote
Recipe by Ale Gambini


Prep time


Cooking time




  • 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


  • 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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