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!
YouTube Video
Photos
Nutrition
Calories: 223kcal | Carbohydrates: 22g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 76mg | Potassium: 71mg | Fiber: 2g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com