Our wonderful former employee Theresa – as some of you may already know – studied at the Slow Food University in Piedmont and brought back some of the most exciting culinary experiences and friendships. She has a special connection with Josè Noè, the Piedmontese hazelnut farmer and roaster whose wonderful, gently roasted hazelnuts, prepared à la minute for us, have been part of our program since this year. These little natural pralines don't just taste excellent with cheese! Of course, they are also wonderful for baking, as Theresa demonstrates in the following recipe for the original Piedmontese Torta di Nocciole, which she baked for my beloved older sister Anaïs's birthday!
I learned the recipe for the Torta di Nocciole during my studies in Piedmont. It is one of the best-known dolci of the region – no wonder, after all, hazelnut trees grow alongside vines in the hills south of Turin. The typical regional variety Tonda Gentile is so delicious that this cake really only needs two more ingredients.
Sometimes I add a pinch of very finely ground coffee beans as a little extra, which beautifully highlights the roasted flavor of the hazelnuts. Ground cocoa beans or – for those who prefer it fresher – a little lemon zest (in a delicate dose) also add a lovely aroma.
Anaïs's birthday is a wonderful opportunity to finally bake the cake again – of course in the original version without flour, which has also earned it the nickname Senzafarina in Piedmont."
Ingredients:
- 400g ground Piedmontese hazelnuts (of course only from Josè ;)
- 8 eggs
- 200g sugar (I chose light Muscovado sugar, as it adds some caramel notes in addition to a subtle sweetness) (by the way, we also have it in our shop)
Preparation:
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Then carefully beat the egg yolks until they reach a creamy consistency and become lighter in color, then gradually add the sugar and continue to beat until the sugar crystals have dissolved. Now stir in the ground hazelnuts. Finally, fold in the egg whites, no longer beating, but ensuring that a light, fluffy mixture is formed (similar to a classic sponge cake). Pour the cake batter into a 28 cm diameter baking pan lined with baking paper and bake in a preheated oven on the middle rack at 180°C for approx. 30-40 minutes. If necessary, place a piece of baking paper on the cake so that the surface does not brown too much.
Let the Torta di Nocciole cool in the pan and dust with powdered sugar before serving.
