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Torta Di Nocciole - Hazelnuts Cake

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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.
  • Tell us what you think