When it comes to famous Italian desserts, a few classics immediately stand out—tiramisu, cannoli, panna cotta, and gelato. While these items have gained global recognition and praise, there’s oneItalian hazelnut dessert that has largely remained under the radar, almost like a concealed secret. And it is not because it lacks in flavor, but simply due to its lesser-known status. Enter Torta di Nocciole.
Hazelnuts are practically royalty in Italy, especially in places like Piedmont, where they're treated like gold for their unmatched quality. The magic lies in Italy's soil and climate—perfect for growing these little flavor bombs. And when the season wraps up, there’s a time-honored tradition in Italian kitchens: turn those leftover hazelnuts into something spectacular, like Torta di Nocciole. Roasting these nuts unlocks a buttery richness that hints at chocolate. This makes them irresistible.
Pair your Torta di Nocciole with coffee, cocoa, or even a splash of liqueur– and you've got yourself a dessert that feels both rustic and decadent at the same time. Hazelnuts don't just play a role in Italian sweets—they rightfully steal the show.
Ingredients:
- 15 ml finely grated orange zest
- 60 ml milk
- 130 gm flour
- 150 gm cooled, roasted, and peeled hazelnuts
- 5 gm baking powder
- A pinch of salt
- 115 gm unsalted butter, softened
- 150 gm sugar
- 3 large eggs
For a twist on the traditional Italian Hazelnut Cake, you can easily swap the orange zest with other flavors. One option is to use 15 ml of finely grated lemon zest for a zesty touch. If you prefer a richer, more robust flavor, try incorporating 60 ml of cooled espresso, mixing it into the wet ingredients right after adding the eggs. Alternatively, you could fold in 60 ml of finely chopped Cadbury chocolate for a hint of sweetness. Another option is to add 10 gm of sifted cocoa powder, whisked into the flour and hazelnut mixture, for a subtle chocolatey flavor.
Process:
1.Roast and peel the hazelnuts:
- Preheat oven to 170°.
- Spread raw hazelnuts over a baking sheet and bake for 15 minutes. Shake the tray every five minutes.
- When the skin of the hazelnuts is shiny and crackled, remove from the oven and transfer to a clean dish towel.
- Close the towel into a bundle and rub the hazelnuts vigorously to remove the skins.
- Discard the loose papery bits; some skin remnants are okay.
- Refrigerate the roasted hazelnuts in an airtight container until needed.
2.Prepare the cake batter:
- Reheat the oven to 175°C.
- Grease a 9 inch (23 cm) round baking pan with a removable bottom. Line the bottom with a circle of parchment paper.
- In a food processor, combine the flour, roasted hazelnuts, orange zest, baking powder, and salt. Process until hazelnuts are finely ground. Set aside.
- In a stand mixer with a paddle attachment (or using a hand mixer), cream the butter and sugar together until light and fluffy.
- Scrape down the sides of the bowl, then add the eggs one at a time, beating well to incorporate before adding the next.
- On low speed, add the flour-hazelnut mixture and the milk in two additions, ending with the milk. Once incorporated, beat on medium-high for a few seconds.
3.Bake the cake:
- Transfer the batter to the prepared baking pan.
- Bake for about 45 minutes, until golden brown, puffed up, and a toothpick inserted comes out with a few crumbs.
- Transfer the cake to a cooling rack and let it cool to room temperature. The cake will deflate and flatten as it cools.
- Remove the cake from the pan and peel off the parchment paper.
Tips Tricks:
- Shaking the tray every five minutes ensures even roasting.
- Don’t stress about removing every bit of skin; just discard the loose bits.
- Experiment with lemon zest, espresso, chocolate, or cocoa powder for different flavor profiles.
- Letting the cake cool fully helps it achieve a flat and even shape, perfect for decorating.