Torta di Nocciole Recipe (Italian Hazelnut Cake)

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Grease an 8-inch cake pan with butter and dust it with flour.  Set aside.

Step 3

Combine hazelnuts and sugar in a food processor.

Step 4

Pulse until you get a 'sand-like' texture.

Step 5

Transfer nuts and sugar into a mixing bowl.

Step 6

Add egg yolks and a pinch of salt, then mix with a wooden spoon or rubber spatula.

Step 7

In a separate bowl, beat egg whites until they reach a stiff peak.

Step 8

Take a third of the beaten egg whites into the hazelnuts mixture and fold to combine.

Step 9

Repeat until all the egg whites have been combined with the rest.

Step 10

Pour hazelnut cake batter into the prepared 8-inch cake pan.

Step 11

Tap the pan gently on the countertop to remove bubbles.

Step 12

Place the cake pan in the oven for about 35 to 40 minutes.

Step 13

Take the pan out of the oven and set it aside to cool for at least 20 minutes.

Step 14

Remove the cake carefully from the pan by loosening the sides of the cake first.

Step 15

Sprinkle your hazelnut cake with powdered sugar, if preferred.

Step 16

Serve.