Torta di Nocciole (Italian Hazelnut Cake)
This Italian Hazelnut Cake (Torta di Nocciole) is divine. It has the perfect balance of Hazelnuts in a pillowy sponge 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
Nutrition Facts
Torta di Nocciole (Italian Hazelnut Cake)
Amount Per Serving
Calories 223
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 56mg19%
Sodium 76mg3%
Potassium 71mg2%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 163IU3%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!