Torta di Nocciole (Hazelnut cake)

One of my favorite wine producers in Piedmont is Vietti which is located in the Langhe region.  The matriarch of the family, Luciana Corado, is an amazing home cook.  My husband Ed and I have enjoyed many meals in her home in Castiglione Falletto, meals even more delicious than those you might find in the finest restaurants in Italy.  Why? Because they are made with local ingredients but more importantly, with lots of love.  This cake uses local hazelnuts which are roasted and then crushed into a flour.  Luciana also used corn meal and olive oil which adds an interesting texture to the cake.  I topped my torta with a fruit compote of roasted rhubarb, cherries, blueberries, and fresh mint.  You can make the cake without the fruit accompaniment but do sprinkle it with confectioner’s sugar. That’s what Luciana does when she serves it to her family and guests.

Ingredients:

1 stick unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon baking powder

½ teaspoon vanilla

¾ cup flour

¾ cup cornmeal

¼ teaspoon kosher salt

1 ¼ cup hazelnuts, toasted, peeled and crushed in a food processor

1 Tablespoon Extra-virgin olive oil

6 Tablespoons milk

1 Tablespoon cream

Confectioner’s sugar to dust over the finished cake

Cooking directions:

Preheat oven to 325⁰ F

1.    Prepare a 9-inch buttered cake ban, dusted with cornmeal and lined with a parchment paper circle the size of the tin’s bottom.

2.    Cream together butter and sugar either in a standing mixer or with an electric mixer.

3.    Add the eggs, one at a time and thoroughly integrate into the mixture.

4.    Put baking powder and vanilla in a small bowl and mix together. Set aside.

5.    In a small bowl, mix together the baking powder mixture, flour, cornmeal and salt.

6.    Add this to the butter, sugar and egg mixture and beat thoroughly.

7.    Add the hazelnut flour and integrate.

8.    Put the olive oil, milk and cream in a small bowl, mix together then add to the batter. Do not over beat or cake will be tough.

9.    Bake 35-40 minutes.  Cool, then sieve a thin layer of confectioner’s sugar over the top.

Serves:  10-12

Wine recommendation: Vin Santo, Barchetto, or a sweet sparkling wine such as Asti Spumante