Torta di Nocciole – Hazelnut Cake
This simple cake, were Hazelnuts are the real star of the show, from Italy’s Piedmont region. The Frangelico liquor really brings out the hazelnut flavour along with the moist centre, really will drive you nutty!
- 3 Eggs
- 200g Caster Sugar
- 1 tsp vanilla extract
- 100ml Extra Virgin Olive Oil
- 125ml Whole milk
- 25ml Frangelico Liquor
- 200g Flour
- 1 tsp Baking Powder
- 100g Ground Hazelnuts
- Thick double cream or Nutella
- Icing sugar to decorate
Pre-heat the oven at 180 degrees. Grease and line the base of a 20cm springform pan. In a bowl, beat the eggs, adding the sugar, olive oil, milk, vanilla extract and Frangelico. Mix well together until a nice smooth texture.
Stir the flour and baking powder into the mix along with the ground hazelnuts and mix well together. When the mixture is at a smooth paste, pour the mixture into the prepared pan.
Bake for 45 minutes then remove from the oven and just before serving dust with icing sugar on top, served with double cream or Nutella. We obviously prefer nutella with everything, so we would go with that 😉