torta di nocciole

Torta di Nocciole Tradizionale – How to Make it

torta di noccioleTraditional Hazelnut Cake from Piedmont

Among the several specialties Piedmont is famous for, there is one in particular that will surely entice your senses. I’m talking about hazelnuts.

Today, on this post you will find the typical recipe of the traditional Hazelnut Cake.

Buon appetito!

Ingredients for the cake

Serves 6 – 8 people

• 250g hazelnuts
• 200g all-purpose flour
• 100g butter
• 150g sugar
• 25ml coffee
• 150ml milk
• 3 eggs
• 1 packet of baking powder
• virgin extra virgin olive oil
• 1 tablespoon of Rum
• 1 pinch vanilla powder (or vanilla extract)


Lightly roast the peeled hazelnuts in the oven. Pulverize them, once roasted in a food processor, with the sugar: until it reaches a flourlike consistency.
** It is easier to refine them in the food processer if they are frozen before.
Add the flour and baking powder. Whisk the eggs and add the powder mix one spoon at the time. Thereafter you can add the coffee, the milk, the rum, the vanilla extract, and finally the melted butter (warm). Pour the mixture in a buttered low-edged large tin. The cake must be 2 / 2,5 centimetres thick. Bake in hot oven (200°c) for 30 minutes. Serve at room temperature.
Can be covered with honey.