The most traditional dish would be the Torta di Nocciole (Hazelnut Cake) and there seems to be a few variations – I’ve decided to try out a recipe in the October edition of Cucina Moderna. Torta di Nocciole© by Haalo …
Torta di Nocciole/Hazelnut Cake
200 grams hazelnuts, toasted
120 grams icing sugar, divided
100 grams 00 flour
1 sachet vanilla baking powder
120 grams melted butter, cooled
30mls espresso, cooled
icing sugar, extra, for dusting
Place the hazelnuts and half the sugar into a food processor and blitz until roughly chopped – you don’t want it as fine as almond meal, you still want to see pieces of hazelnut. Set this to one side.
Place the eggs and the rest of the icing sugar into a bowl and beat until thick and creamy then whisk in a handful of the chopped hazelnuts. Sift together the flour and baking powder and add this to the batter, along with the butter, coffee and the remaining hazelnuts. Fold this gently through using a metal spoon until just amalgamated.
Pour this into a buttered and floured 24cm cake tin and bake in a preheated 170°C oven until golden and cooked through – about 30 to 45 minutes.
Cool slightly in the tin before turning out onto a wire rack to cool. When cold, finish with a dusting of icing sugar.