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Best Easy Torta di Nocciole Recipe

Name: Best Easy Torta di Nocciole Recipe
Total time: 55 min
Yield: 90 g
Ingredients: blanched hazelnuts (IGP preferred) 1.5 cups; all-purpose flour 0.5 cup; unsalted butter 0.5 cup; large eggs 3 pieces; granulated sugar 0.75 cup; baking powder 1 tsp; fine sea salt 0.25 tsp; vanilla extract 1 tsp; powdered sugar (for dusting, optional) 2 tbsp

Rich Piedmontese hazelnut cake made with IGP hazelnuts is intensely nutty and moist. This beloved mediterranean dessert is a family tradition from Italy's northwest.

Cook 55 min Difficulty NORMAL 340 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

blanched hazelnuts (IGP preferred) 1.5 cups
all-purpose flour 0.5 cup
unsalted butter 0.5 cup
large eggs 3 pieces
granulated sugar 0.75 cup

Seasonings/Sauce

baking powder 1 tsp
fine sea salt 0.25 tsp
vanilla extract 1 tsp
powdered sugar (for dusting, optional) 2 tbsp

Nutrition summary

Carbohydrates 34 g 40%

Protein 7 g 8%

Fat 21 g 52%

Serving size 90g

Cooking steps

1

Preheat oven to 350°F (175°C) and line a 9-inch round cake pan with parchment, buttering the sides for easy removal.
2

Pulse hazelnuts in a food processor until finely ground, being careful not to over-process into a paste.
3

In a large bowl, beat the softened butter and sugar until pale and fluffy, then add the eggs one at a time, mixing thoroughly after each addition.
4

Fold in the ground hazelnuts, flour, baking powder, salt, and vanilla extract. Mix just until the batter is evenly combined—do not overmix.
5

Pour batter into the prepared pan, smoothing the top. Bake for 30–35 minutes, checking doneness at 30 minutes with a toothpick (it should come out with a few moist crumbs, not wet).
6

Remove cake from oven and cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before dusting with powdered sugar and serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is blanched hazelnuts—preferably IGP hazelnuts from Piedmont—which deliver the cake's signature intense nutty flavor and moist texture that define traditional Torta di Nocciole.

Q. How do I prevent my Torta di Nocciole from becoming dry or overbaked?

Monitor doneness closely: start checking at 30 minutes using a toothpick—it should come out with a few moist crumbs. Also, do not overmix the batter after adding flour and hazelnuts, as that can toughen the cake.

Q. What gives Torta di Nocciole its moist, tender crumb?

Ground hazelnuts and butter keep the cake tender and moist, while the careful baking time ensures a soft crumb. Folding the ingredients gently also preserves its delicate texture.

Q. How many calories are in each serving and what is the nutrition breakdown?

Each 90g serving contains about 340 kcal, with carbohydrates at 34g (40%), protein at 7g (8%), and fat at 21g (52%). This balance delivers a rich but not overly heavy dessert.

Q. Is this Torta di Nocciole recipe vegetarian friendly?

Yes, this Torta di Nocciole contains no meat, poultry, or seafood and is suitable for a vegetarian diet according to the ingredient list.

Best Easy Torta di Nocciole Recipe

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