Lisetta’s Torta di Nocciole, Hazelnut Cake

Hazelnuts are astonishingly delicate, and make for delightful cakes. Though I tend to associate them with Piemonte, thanks to the stands hazelnuts around Alba, they’re popular throughout the North. Lisetta made this cake for a wonderful dinner in Valpolicella and was kind enough to share the recipe. It goes by weight and you may find it easier to calculate it thusly, rather than convert it to volumes.

  • 9 ounces (250 g) toasted hazelnuts
  • 4 ounces (100 g) Oro Saiwa Cookies (Graham crackers will do as a substitute)
  • 4 ounces (100 g, 1/2 cup) unsalted butter
  • 6 ounces (150 g, 3/4 cup) sugar
  • 3 eggs, separated
  • 6 ounces (150 g) baking chocolate, crumbled

Whirl the nuts and cookies in a blender until they’re a fairly fine powder. Combine it with the crumbled chocolate. Cream the egg yolks, sugar and butter until the mixture is pale yellow.

Preheat your oven to 360 F (180 C).

Whip the whites to firm peaks. Combine the nut and cracker mixture with the butter mixture, then fold in the whites. Transfer the batter into a cake pan of size sufficient for it to be about an inch deep, and bake it for 30 minutes.

The rest of the meal this was served in.

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Categories: Italian Cakes and Pies

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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