LOCATION: Recipes >> Cake Recipes >> Italian Hazelnut Cake
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Italian Hazelnut Cake
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(Torta di Nociole)
3 cups hazelnuts, shelled
1 cup raw sugar
1 tablespoon unsweetened cocoa powder
7 ounces unsalted butter
4 eggs, separated
3/4 cup flour
Toast the hazelnuts in a 350F oven, stirring occasionally with a
wooden spoon. Cool. Rub them between your hands to remove the
skin. Chop them. Add 1 tablespoon of sugar and the cocoa and chop
again.
Pre-heat the oven to 350F. Beat the sugar and butter for 20 minutes.
Add the egg yolks, still beating. Mix the flour with the hazelnuts,
then fold them into the sugar mixture. Beat the egg whites to
stiff peaks in a separate bowl. Fold the egg whites into the sugar
mixture.
Place in a buttered and floured 12 inch cake pan (we used a Bundt
pan). Bake for 1 hour at 350F.
Allow to cool before turning out.
Serve with whipped cream.
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