Italian desserts Hazelnut cake torta di nocciole - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Italian desserts Hazelnut cake torta di nocciole By You Magazine - March 14, 2021 Italians know that the best hazelnuts come from Piedmont, where this humble cake was also born as a way to use up excess nuts. Some like to include a spoonful or two of cocoa powder, but I prefer the nutty flavour of hazelnuts with just a splash of espresso added. Lauren Bamford SERVES 8 125g unsalted butter, softened, plus extra for greasing 250g raw, shelled hazelnuts 100g plain flour 1 1⁄2 tsp baking powder 125g granulated sugar 4 eggs, separated 60ml freshly brewed espresso, cooled 125ml whole milk Preheat the oven to 180C/160C fan/gas 4. Grease and line a round springform cake tin approximately 23cm in diameter. Pulverise the hazelnuts in a food processor to a fine, sand-like texture. Place in a large bowl with the flour and baking powder. Beat the butter and sugar together in another mixing bowl until pale and creamy. Whip the egg whites to stiff peaks and set aside. Add the yolks to the butter and sugar and mix. Next, add the dry ingredients, then the cooled espresso and milk, and stir with a spatula or wooden spoon until just combined. Finally, fold in the egg whites. Gently pour the batter into the tin and bake for 30-35 minutes, or until the top is springy and deep golden brown – a skewer inserted into the middle of the cake should come out clean. Remove from the oven and leave to cool completely before removing from the tin. TIP This cake keeps well for up to three days – store any leftovers in an airtight container or covered in a cool place. Now buy the book Our recipes are from Torta Della Nonna by food writer Emiko Davies (Hardie Grant, £16.99). Emiko has lived in Florence for more than a decade and the book is a collection of some of her beloved Italian desserts. To order a copy for £14.95 until 28 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved