Hazelnut Cake (Torta di Nocciola)

COOKING TIME: 1 hour and 15 minutes


  • 6 tablespoons unsalted melted butter
  • 2 1/2 cups skinned and toasted hazelnuts
  • 1/2 cup all-purpose flour
  • 2 teaspoons of baking powder
  • 1 cup of sugar
  • 4 eggs seperated
  • salt (a pinch)
  • Powdered Sugar (topping)
  • Whipped Cream (topping)

Preparation Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Finely grind your hazelnuts in a food processor, if you do not have a food processor buy them already chopped. Transfer them to a mixing bowl with the flour and baking powder.
  3. In another bowl add egg yolks and sugar and which well, it should be thick before you add the butter.
  4. Combine the two bowls into the larger of the two and stir well.
  5. In a small bowl add egg whites and salt. Add a little of the egg whites to the batter and fold it well to loosen it. Repeat until all the egg whites are mixed in.
  6. In a greased cake pan scrape the batter and smooth well.
  7. Bake the cake for 40 minutes and be sure it is lightly browned and fully cooked in the middle before taking it out.
  8. Let the cake cool on a rack for 30 minutes before adding the powdered sugar and cream.
  9. Enjoy!

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A cake cooked with hazelnuts from the region that created Nutella! With a sweet blend of sugar and hazelnuts it is a very popular dish.