Torta di nocciole (hazelnut cake)
Cakes
Italians know that the best hazelnuts in the country come from Piedmont. Even more specifically, they come from the Langhe region, south of Turin: a beautiful and appetising place, seemingly created just for food- and wine-lovers. From gelato to gianduiotti chocolates to even, yes, Nutella, hazelnuts are well used in the local cuisine. But my favourite use for them is this humble hazelnut cake, which was once just an autumn and winter specialty: a way to use up excess nuts at the end of the season. <br /> <br />The classic torta di nocciole is dense with toasted hazelnuts, giving it a texture that is crumbly and even dry (a good excuse to pair some creamy Zabaione with it). Going slightly against tradition, I like to use raw hazelnuts that I pulverise in a food processor just before baking for a moister cake, rather than toasting the nuts or using pre-prepared hazelnut meal. Some like to include a spoonful or two of cocoa powder, but I prefer the nutty flavour of hazelnuts with just a splash of espresso added to the batter. <br /> <br />Recipe excerpted with permission from Tortellini at Midnight by Emiko Davies, published by Hardie Grant March 2019, RRP $35.00 Hardcover.
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