Torta di Nocciole alla Piemontese - no wheat flour, no butter
This cake is a typical Piemontese cake; we usually serve it with a Zabaglione sauce.
200 grams hazelnuts
200 sugar
4 eggs
1 pinch of salt
Preparation
Preheat the oven at 180 C (static function).
Toast the hazelnuts in the oven at 150C for about 20 minutes, then grind them in a food processor, very fine, almost to a paste.
Whisk stiff the egg whites with a pinch of salt; whisk the egg yolks with the sugar until soft and fluffy then add the ground hazelnuts. Mix very gently .
Fold the egg whites into the mixture, taking care to retain the air you have beaten into the whites. Be careful to only work the batter enough to incorporate the whites, and never use an electric mixer for this step.
Grease a cake tin of about 20 cm diameter and pour the cake mixture and bake for 35 minutes.
Let the cake cool before removing it from the tin. Serve with zabaglione or a chocolate sauce.
200 sugar
4 eggs
1 pinch of salt
Preparation
Preheat the oven at 180 C (static function).
Toast the hazelnuts in the oven at 150C for about 20 minutes, then grind them in a food processor, very fine, almost to a paste.
Whisk stiff the egg whites with a pinch of salt; whisk the egg yolks with the sugar until soft and fluffy then add the ground hazelnuts. Mix very gently .
Fold the egg whites into the mixture, taking care to retain the air you have beaten into the whites. Be careful to only work the batter enough to incorporate the whites, and never use an electric mixer for this step.
Grease a cake tin of about 20 cm diameter and pour the cake mixture and bake for 35 minutes.
Let the cake cool before removing it from the tin. Serve with zabaglione or a chocolate sauce.
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