Torta Di Nocciole - Hazelnuts Cake
A community recipe by CommunityNot tested or verified by Nigella.com
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Toast the hazelnuts in the oven, then chop them finely, but not with food processor, as it pulverizes them thus making lumps in the cake mixture. Whisk stiff the egg whites with a pinch of salt and add to the ground hazelnuts and icing sugar. Mix very gently . Line a cake tin with greaseproof paper, pour the cake mixture ( it must be 2 cm thick, not more...) and cook into the preheated oven at 150° for 40 minutes.
Toast the hazelnuts in the oven, then chop them finely, but not with food processor, as it pulverizes them thus making lumps in the cake mixture. Whisk stiff the egg whites with a pinch of salt and add to the ground hazelnuts and confectioners' sugar. Mix very gently . Line a cake tin with greaseproof paper, pour the cake mixture ( it must be 2 cm thick, not more...) and cook into the preheated oven at 150° for 40 minutes.
Introduction
This is a recipe from the Piedmont region, where hazelnuts from "Le Langhe" are famous
This is a recipe from the Piedmont region, where hazelnuts from "Le Langhe" are famous
Ingredients
Serves: 4
Metric
Cups
- 200 grams hazelnuts
- 200 grams icing sugar
- 7 egg whites
- 1 pinch of salt
- 7 ounces hazelnuts
- 7 ounces confectioners' sugar
- 7 egg whites
- 1 pinch of salt
Method
Torta Di Nocciole - Hazelnuts Cake is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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