Torta di Nocciole (Hazelnut Cake), adapted from Babbo
Adapted from a recipe from Babbo.
Makes one 8-inch cake
- 1 1/4 cups Pariani Hazelnut Flour
- 1/2 cup hazelnuts, ground in the food processor
- 1 cup flour
- 1 1/4 sticks (10 TBS) butter, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup chocolate chunks or chips
- cocoa powder, for dusting
Preheat the oven to 325 degrees. Butter and flour an 8-inch cake pan.
In the bowl of an electric mixer, cream together the butter and sugar for 2 - 3 minutes, until fluffy and light in color. One at a time, beat in the eggs and vanilla.
In a separate bowl, whisk together the flours, hazelnuts, salt and baking powder. Scrape down the sides of the bowl and beat the dry ingredients into the batter. Fold in the chocolate chips.
Spread the batter into the pan and smooth the top. Bake for 30-35 minutes, until a cake tester inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 - 15 minutes before gently removing.
Dust with cocoa powder and serve.