Piedmont Hazelnut Cake Is a Perfect Fall Dessert

Name: Piedmont Hazelnut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups toasted PG Piedmont Hazelnuts (or local); 1 stick (8 tbsp) of melted unsalted butter; 1 cup granulated sugar; 3.53 oz sifted all-purpose flour; 1 sachet of vanilla baking powder (1/2 oz or 16g); 3 separated eggs; 1/8 tsp salt; Powdered sugar for dusting

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

By Alessandra “Ale” Gambini

10:00 AM EDT on October 23, 2023

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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

Recipe by Ale Gambini

5.0 from 2 votes

Servings

servings

Prep time

minutes

Cooking time

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.

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Alessandra “Ale” Gambini

Alessandra “Ale” Gambini is a SoCal-based Italian food writer, cookbook author, recipe developer, host in online food programs, Italian brand ambassador (Matilde, Vicenzi), cooking instructor, IICCT certified chocolate taster and a WorldChefs Accredited Tea Master.