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Torta di Nocciola


Hazelnut Cake


315 g chopped hazelnuts

60 g plain flour, passed through a sieve

300 g white sugar

1 teaspoon vanilla essence

1/2 teaspoon salt

8 egg whites


Preheat your oven at 180 C.

Butter a round springform pan, 24 cm wide and dust it with flour.

In a salad bowl, mix the chopped nuts with 125 g of sugar and the flour.


In another bowl, using an electric mixer, beat the egg whites and salt until they create a foam.


With the mixer still running, gradually beat in the remaining sugar until the whites form soft peaks.


Add the vanilla essence and beat until the whites become stiff.

Using a spatula, gradually fold the whites into the ground nut mixture.


Spoon the mixture into the prepared pan.


Bake for 1 hour.  Check if your cake is ready by inserting a wooden toothpick in the center of the cake. If it comes out clean the cake is ready.


Let the cake cool off completely before serving.


Serve with vanilla ice-cream.








  1. I know this is a delicious cake, Francesca. I remember being served this cake when I was a boy. I just don’t remember where but everyone was there. I need to ask my other Zie about it. I will let you know if I’m successful. If not, well, I’ll be very happy to follow your recipe. Talk about a win-win! Thanks for the memory and recipe.

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