Italian Hazelnut Cake
Torta di Nocciole
This Italian cake is a wonderful dessert, rich in toasted hazelnut flavour and aroma, yet light enough for the perfect accompaniment for morning or afternoon tea. Traditionally ‘Torta di Nocciole’ (hazelnut cake) originates from Piedmont because it is traditionally prepared with IGP* hazelnuts from the Langhe. This is lovely to eat simply dusted with icing sugar, or you could spread dark chocolate ganache on top for a more decadent dessert.
TORTA DI NOCCIOLE Ingredients 150g whole roasted and roughly peeled hazelnuts 150g flour 150g butter at room temperature 150g sugar 2 teaspoons baking powder 90g hazelnut paste 2 eggs Icing sugar for decoration
For the complete recipe : http://tonibrancatisano.com/index.php/2019/03/15/torta-di-nocciole-hazelnut-cake/
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