Skip to Content
Recipes

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.

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.

[Appetito may earn commissions from products featured in links to this story.]

Piedmont Hazelnut Cake

Piedmont Hazelnut Cake

Recipe by Ale Gambini
5.0 from 1 vote
Servings

8

servings
Prep time

20

minutes
Cooking time

35

minutes

Ingredients

  • 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.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Sunday Shop: No Bull, Zero Restriction, Lawn Club

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

June 23, 2024

20 Things to Know About Prosecco DOC

National Prosecco Week is coming next week, which makes this a great time to freshen up your knowledge of the popular Italian sparkling wine.

June 19, 2024

Look Inside Massara, the New NYC Restaurant From Stefano Secchi

The acclaimed chef’s follow-up to Rezdôra, Massara focuses on the cuisine of Campania, with fresh pastas, roasted meats, pizzettes, and more.

June 18, 2024

How To Apply for the S. Pellegrino Young Chefs Academy Competition

Applications close this week for the prestigious culinary competition that has become a springboard for launching chef careers.

June 17, 2024
See all posts