This hazelnut cake recipe comes from the Piedmont region in northwestern Italy. You can serve this tasty hazelnut cake on its own, but it’s better with a dollop of ice cream.
Preparation time: 20 minutes (plus cooling time)
Cooking time: 40 to 45 minutes
Yield: 6 servings
1/2 cup and 3 tablespoons butter, plus butter for greasing pan
2 cups flour, plus flour for dusting pan
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup toasted hazelnuts
Preheat oven to 350 degrees.
Grease and flour the round cake pan, tapping any excess flour out of the pan.
Separate the eggs.
In the bowl of a standing mixer, beat the egg whites on low speed until frothy.
In a slow, but steady stream, add 1/2 cup sugar.
Gradually increase the mixer’s speed to the highest setting.
Beat until the whites are dense and stiff, about 10 minutes.
In a large bowl, beat the egg yolks and remaining 1/2 cup sugar until they’re well combined.
Stir in the baking powder and salt.
Finely chop the hazelnuts.
Add the beaten egg whites, flour, melted butter, and hazelnuts to the bowl.
Using a rubber spatula, gently fold the ingredients together until just incorporated.
Transfer the batter into the prepared cake pan, smoothing out the top with the spatula.
Bake until the cake is lightly browned and a knife inserted in the center comes out clean, about 40 minutes.
Let the cake cool in the pan for 5 minutes.
Turn it out onto a wire rack and let it cool for at least 2 hours.