Ingredients with Measurements:
- 2 cups hazelnuts, toasted and skinned
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch springform pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor or blender, pulse the hazelnuts until finely ground.
3. In a large mixing bowl, whisk together the ground hazelnuts, flour, sugar, baking powder, and salt.
4. In a separate bowl, beat the eggs until light and frothy. Add the melted butter, milk, and vanilla extract, and whisk until well combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove the sides of the pan and transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 38g
Protein: 8g
Fiber: 3g
Sugar: 26g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Gluten-free flour can be used instead of all-purpose flour.
- Coconut sugar or brown sugar can be used instead of granulated sugar.
- Salted butter can be used instead of unsalted butter.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate-hazelnut cake.
- Top the cake with whipped cream and fresh berries for a summery twist.
- Use the cake as a base for a layered dessert, such as a trifle or tiramisu.
Tips and tricks:
- Toast the hazelnuts in the oven for 10-12 minutes at 350°F (175°C) before grinding them for a deeper, nuttier flavor.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Serve the cake with a dusting of powdered sugar or a dollop of whipped cream for added sweetness.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar and top with a few whole hazelnuts for a rustic look.
- Serve the cake on a cake stand with a decorative cake knife for a special occasion.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Hazelnuts
Pairings:
- Coffee or espresso
- Sweet dessert wine, such as Moscato or Vin Santo
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Espresso or cappuccino
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the cake is too wet, try reducing the amount of butter or increasing the amount of flour.
Food safety advice:
- Make sure to use fresh, high-quality ingredients.
- Wash your hands and all equipment thoroughly before starting to bake.
- Store the cake in an airtight container to prevent contamination.
Food history:
Torta di Nocciole di Triora is a traditional Italian cake from the town of Triora in Liguria. It is made with locally grown hazelnuts and has been a popular dessert in the region for centuries.
Flavor profiles:
- Nutty
- Sweet
- Buttery
- Vanilla
Serving suggestions:
- Serve the cake at room temperature for the best flavor and texture.
- Cut the cake into wedges and serve on dessert plates with a fork and napkin.
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Region: Italian
Taste: Rich, Nutty, Sweet, Chocolatey, Creamy