Torta di Nocciole (Hazelnut Cake)

Ingredients – Serves 6

• 200g of flour
• 150g of toasted and chopped hazelnuts
• 130g of butter
• 100g of sugar
• 3 eggs
• 2 level teaspoons of baking powder

Method

In a saucepan, melt the butter in a bain-marie, then remove it and let it cool completely.

In a bowl, mix the egg yolks with the sugar until the mixture is swollen and foamy, add the liquefied butter pouring it slowly, the flour sifted together with the yeast, the hazelnuts and, finally, the whipped egg whites.

Grease and flour the inner circumference of a mould (26 cm in diameter), line the bottom with the appropriate paper, pour in the hazelnut mixture, and beat the mould on the work surface to eliminate any air gaps.

Bake in a preheated oven at 180 degrees for 35 minutes. Remove, let cool and transfer the cake to a serving plate.