Description
A rustic, moist, traditional Italian hazelnut cake made with finely ground hazelnuts and rich, nutty flavor.
Ingredients
Scale
- 1 1/2 cups finely ground hazelnut flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch cake pan.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, combine hazelnut flour, all-purpose flour, baking powder, and salt.
- Add dry ingredients to wet ingredients, alternating with milk.
- Mix until batter is smooth.
- Pour batter into prepared cake pan.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool completely and dust with powdered sugar before serving.
Notes
For extra flavor, lightly toast hazelnuts before grinding. Pairs beautifully with espresso or sweet wine.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg
Keywords: Italian hazelnut cake, hazelnut torte, nocciola cake, Italian dessert