The hazelnut is one of the traditional agricultural products of the Piedmont region of Italy and the following is a very traditional Piedmontese cake based on the nut.
- 1 1/2 cups chopped hazelnuts
- 1 cup granulated sugar
- 8 tablespoons unsalted butter
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 egg yolks
- Confectioners' sugar for dusting
Preheat the oven to 350° F. Lightly butter a 9-inch round cake pan that has been lined with parchment paper. Dust lightly with flour.
In a food processor, process together the hazelnuts and granulated sugar until the nuts are finely ground. Add the butter and process again. Add the cake flour, baking powder and salt and process until blended. With the food processor running, add the egg yolks one at a time, making sure that each one is blended before the next one is added. The batter will be very thick.
Spread the batter evenly in the prepared cake pan. Tap the pan lightly to remove any air bubbles. Bake for 30-35 minutes, or until a wooden toothpick inserted in the cake comes out clean.
Cool the cake on a rack for 10 minutes. Loosen the cake by running a knife around the rim of the pan. Invert the cake, remove the pan and the paper. Invert the cake again onto the rack and cool completely.
Dust the top with confectioners’ sugar before serving.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
344 calories; 24g total fat; 174mg cholesterol; 147mg sodium; 30g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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