Torta di Nocciole (Italian Hazelnut Cake)
In my Pantry, I still carry my Hazelnut Flour from when I used to live in Oregon. Literally the Hazelnut State!
I used the delicious recipe from Laura Hervé (@healthy__Laura) which you can find right HERE! Originally I had made it as Chocolate Donuts, but since I fell in love with the taste and texture, I had to bake it again.
In addition, please note that The Star Mold is available online in France, only. My consultant name is COURBARIE Marion for any Guy Demarle orders.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Torta di Nocciole (Italian Hazelnut Cake)
Ingredients
- 1/2 cup (115 g) Sour Cream
- 1/2 cup (115 g) Milk
- 3 eggs
- 1 tsp (5 g) Vanilla extract
- 3 1/2 Tbsp (50 g) Sugar
- 1 1/2 cups (180 g) flour (Sifted)
- 1 tsp (5 g) Baking Powder (Sifted)
- 1 1/4 cup (140 g) Hazelnut flour (Sifted)
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk together the Sour Cream, Milk, Eggs and Vanilla Extract.
- Then, add the Sugar, flour, baking powder and Hazelnut flour.
- Place your Star Flexipan® Mold on the top of your Medium perforated baking sheet.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 25min)
- Once your Torta Di Nocciole is out of the oven, let it completely cool down before unmolding. Then, Enjoy as is or with a hot Chocolate Sauce and whipped cream! Bon Appétit!
Video
Special Notes
Nutrition
