Torta di Nocciole
A rustic Italian hazelnut cake with a tender crumb and rich, nutty flavor. This simple dessert requires just one bowl and delivers impressive results with minimal fuss.
- Total time
- 45 min
- Servings
- 8
- Calories
- 412
- Protein
- 8g
Ingredients
- 200 g Roasted unsalted hazelnuts
- 150 g All-purpose flour
- 150 g Unsalted butter, softened
- 150 g Granulated sugar
- 3 whole Large eggs, room temperature
- 1.5 tsp Baking powder
- ¼ tsp Fine sea salt
- 1 tsp Vanilla extract
- 2 tbsp Powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C). Brush the inside of a 9-inch round cake pan with melted butter or neutral oil, then dust with flour, tapping out the excess. Line the bottom with parchment paper — this prevents sticking and makes removing the cake easier.
- 2
Place 200 grams of roasted unsalted hazelnuts in a food processor and pulse until finely ground with a few small, visible pieces remaining — you want a coarse meal, not a paste. Set aside.
- 3
In a large mixing bowl, cream together 150 grams of softened unsalted butter and 150 grams of granulated sugar using an electric mixer on medium speed. Beat for 3-4 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air and creates a tender crumb.
- 4
Add 3 room-temperature eggs one at a time, beating well after each addition. Scrape down the bowl between additions to ensure even mixing. The batter should look creamy and well-combined after all eggs are incorporated.
- 5
Stir in 1 teaspoon of vanilla extract until fully blended.
- 6
In a separate small bowl, whisk together 150 grams of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of fine sea salt.
- 7
Gently fold the dry mixture into the butter-egg mixture in three additions, alternating with the ground hazelnuts (dry, then hazelnuts, then dry, then hazelnuts, then dry). Use a rubber spatula and fold just until no streaks of flour remain — overmixing develops gluten and makes the cake dense.
- 8
Pour the batter into the prepared pan and smooth the top with an offset spatula. The batter should spread evenly to the edges.
- 9
Bake in the preheated 350°F oven for 30-35 minutes, until the top is golden brown and a wooden skewer or instant-read thermometer inserted into the center comes out clean or with just a few moist crumbs — it should not be wet. The cake will smell deeply nutty and fragrant when done.
- 10
Remove the cake from the oven and let it cool in the pan for 10 minutes. During this time, the cake will set slightly and be less likely to crack when turned out.
- 11
Run a thin knife around the interior edge of the pan to loosen the cake, then turn it out onto a wire cooling rack. Peel away the parchment paper if it sticks, and let the cake cool completely to room temperature, about 1 hour — this allows the structure to fully set.
- 12
Just before serving, dust the top generously with 2 tablespoons of powdered sugar using a fine-mesh sieve. Slice with a sharp serrated knife using a gentle sawing motion to avoid compressing the crumb. Serve at room temperature or lightly warmed with a cup of espresso.
Tools you’ll need
- 9-inch round cake pan
- Parchment paper
- Food processor
- Large mixing bowl
- Electric mixer
- Small mixing bowl
- Whisk
- Rubber spatula
- Offset spatula
- Wooden skewer or instant-read thermometer
- Wire cooling rack
- Thin knife
- Fine-mesh sieve
- Serrated knife
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