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Piedmontese hazelnut cake made with prized Tonda Gentile hazelnuts is dense and fragrant. This beloved mediterranean dessert celebrates the region's finest nut harvest.
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
Pulse the toasted hazelnuts in a food processor until finely ground but not pasty—stop before it turns to hazelnut butter.
In a large mixing bowl, whisk eggs and sugar together until pale and slightly thickened. Mix in the melted butter and vanilla extract; stir until uniform.
Combine the ground hazelnuts, flour, baking powder, and salt in a separate bowl. Gradually fold dry mixture into wet ingredients, mixing gently to avoid overworking the batter.
Pour batter into the prepared pan, smoothing the top. Bake on the center rack for 35–40 minutes, rotating halfway through. A toothpick inserted in the center should come out with moist crumbs but not wet batter.
Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before dusting with powdered sugar and slicing.
