Hazelnut Cake (Torta di Nocciole)

A light and nutty Italian cake made with roasted hazelnuts, ricotta cheese, and glazed with apricot jam and chocolate.

Baking Vegetarian Italian Dessert Hazelnuts Cake

Estimated Nutrition

Calories

510

kcal / serving

6120 kcal total

Carbs

38.6g

per serving

462.8 g total

Fat

35.4g

per serving

425.2 g total

Protein

9.2g

per serving

110.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

Divided

piece

Icing Sugar

To sweeten mascarpone

CondimentsSauces

tbsp

Apricot Jam

For the glaze

Dairy

200

Butter

piece

Eggs

Separated

250

Ricotta Cheese

piece

Mascarpone

For serving

Fruits

tsp

Lemon Peel

Grated

GrainsCereals

Plain Flour

Sieved

Liquids

tbsp

Water

To mix with jam

NutsSeeds

250

Hazelnuts

Roasted, shelled, and ground

Other

piece

Bitter Chocolate

Grated for sprinkling

Method

Preheat the oven to 180°C.

Grease and flour a 25cm round shallow non-stick cake tin.

Beat the butter and half the sugar in a bowl until light, then add egg yolks and fold in flour.

Lightly beat the ricotta and mix with ground hazelnuts and lemon peel before adding to the flour mixture.

Whisk egg whites until stiff, fold in the remaining sugar, and carefully fold into the ricotta mixture.

Pour mixture into the tin and bake for 30-40 minutes.

Heat the jam and water in a pan over low heat until smooth and runny.

Brush the glaze over the cooled cake and sprinkle with grated chocolate.

Serve the cake with sweetened mascarpone cream if desired.