Torta Di Nocciole – Hazelnut Cake
Oh the joys of being a gourmet cycling guide. Sleep deprivation, late-night slideshow edits and cake. Taking on a week in Piemonte i was lucky enough to eat a few slices of this power packed cake.
Guido’s mothers home-made hazelnut cake is one of the best things I have put in my mouth this year. A local favourite in northern Italy, most of Piemontes’ famed hazelnuts go into Ferraro Roche and Nutella, but thankfully not all of them. Here’s how you can try and recreate Mrs Rapetti’s legendary creation. (my apologies to Guido’s mother now!)
This is a simple recipe, typical from the region of Piemont: La Torta Di Nocciole, or hazelnut cake. Its gluten free and the energy from all those nuts is guaranteed to keep your cranks turning for hours. If you are lucky enough to live in Piemonte you can use fresh hazelnuts. If not pop down the shops.
- 35g butter, soft, at room temperature
- 150g sugar
- 2 egg yolks
- 1 pinch of salt
- 200g hazelnut, ground
- 2egg whites
1.Preheat the oven at 180°C.
2. Mix butter and sugar.
3. Stir in the egg yolks.
4. When it is well combined, add a pinch of salt and the ground/powdered hazelnuts.
5. In another bowl, beat the egg whites until stiff.
6. Gently stir into the mixture.
7. Line a baking tin with parchment paper and pour the mixture into it.
8. Bake for 40 minutes. Leave to cool and enjoy with a good, short coffee!
This entry was posted on Tuesday, May 8th, 2012 at 12:02 and is filed under Cycle Touring, Cycling & Food, Recipes, Uncategorized, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.