Torta di Nocciole Piemontese

Immagine Ricetta

gourmet

Preparation time

Orologio25 minuti

Difficulty

OrologioMedia

Cooking time

Orologio40 minuti

Servings

Porzioni8

Scopri come preparare una torta di nocciole #piemontese autentica e deliziosa, un dolce tradizionale della cucina piemontese, morbido e ricco di nocciole tostate. La torta, semplice da realizzare, è perfetta per ogni occasione, con il suo sapore intenso e avvolgente. Segui questa ricetta per ottenere una torta alta, soffice e #fragrante, perfetta per un tè pomeridiano o come dessert per una cena speciale.

Ingredients

Procedure

  • 0. If the hazelnuts aren't already toasted, take the raw hazelnuts and arrange them on a baking sheet. Bake at 180°C (350°F) for about 10-12 minutes, until golden and fragrant. Let cool. Once cooled, blend the hazelnuts in a food processor until they become a fine powder, but not quite flour. You can also leave a few larger pieces to give the cake more texture.
  • 1. In a large bowl, cream the butter and sugar until light and fluffy. Use an electric mixer to speed up the process (about 5 minutes). Add the eggs, one at a time, continuing to mix. Incorporate each egg before adding the next. Also add the vanilla bean (splitting the pod and scraping out the seeds) or vanilla extract.
  • 2. Sift together the flour, cornstarch, baking powder, cocoa powder (if using), and salt. Gradually add the dry ingredients to the butter and egg mixture, folding gently with a spatula. Finally, fold in the ground hazelnuts, stirring until well combined and thick. If you like, you can also add a tablespoon of nocino or rum to enhance the hazelnut flavor.
  • 3. Butter and flour a 24 cm cake pan (or line it with parchment paper). Pour the batter into the pan and smooth it out with a spatula.
  • 4. Bake the cake in a preheated oven at 180°C (conventional) for about 35-40 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. If the cake browns too quickly during baking, cover the cake loosely with aluminum foil and continue baking.
  • 5. Let the cake cool in the pan for about 10 minutes, then remove it and let it cool completely on a wire rack. Once cooled, dust the cake with powdered sugar for a final touch of elegance. You can also decorate it with a few whole hazelnuts for a more rustic and rich look.
  • 6. This Piedmontese hazelnut cake is perfect with tea or a glass of passito or Moscato wine. It can be enjoyed as a snack, dessert, or even as a sweet breakfast.

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    Creation date Mar 31, 2025

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