Torta Di Nocciole
Torta Di Nocciole
Hello everyone! Are those pants getting a bit loose now due to my lack of sweet-cooking? I bet so! Well I’m back, and this time ready to serve up some Torta Di Nocciole– an old Italian recipe for, what can simply be put as Hazelnut cake.
Because in the making of this cake you have to chop up your own hazelnuts as opposed to using hazelnut meal, it gives the cake a lot more texture. The large amounts of hazelnuts make this cake taste very wholesome, but also make it more dry and less rich and moist, compared to say a chocolate mudcake. Having said that, I think that making hazelnut cake was a nice difference from always eating buttercake, and I would recommend it to anyone, in the mood for some continental!
When pouring the batter into the cake tin you will also notice that it is quite thick. Do not be alarmed because that is just how it is! A little thicker, a little tastier and with a whole lot of bite!
Torta Di Nocciole (Hazelnut cake)
Ingredients: 100g unsalted butter melted plus extra for greasing, 200g self-raising flour, 2 eggs, 200g caster sugar, 200g toasted hazelnuts finely chopped, grated rind of 1 lemon, 60mL milk.
Steps: Preheat the oven to 180 degrees Celsius. Grease a shallow 20cm cake tin with butter and/or line the bottom with greaseproof paper. Sift the flour into a large bowl. Make a well in the centre and add the sugar, hazelnut, lemon rind, eggs, milk and melted butter and mix well. Pour the mixture into the prepared tin and bake for about 30 minutes or until a skewer inserted through the centre comes out clean. Remove the cake from the oven and allow to stand for 15 minutes before removing from tin.
Tip! Using a springform tin instead of a regular cake tin, really makes it easier when it come to the time of getting your cake out of your tin!
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