Piedmont Hazelnut torta
There are many varieties of hazelnut torte throughout Italy, but especially in the north. All enjoy the rich flavor of toasted hazelnuts - some add some chocolate, some are made without flour, and some are made with rice flour which is plentiful in the northern area where much rice is grown. This torta is one of the many varieties that use wheat flour. It is easy to make and delicious alone or accompanied by a nice vanilla or fruit flavored gelato or sorbet -- especially raspberry -- or even a nice raspberry or strawberry sauce and a dollop of whipped cream. I like to eat it for breakfast unadorned with other flavors accompanied by a cup of coffee, orzo or tea. Buon Appetito!!
Ingredients
1 1/2 cups of finely chopped toasted hazelnuts (measured after they are chopped)
1/4 cup of butter
1/4 cup of extra virgin olive oil (use a nice light, fruity oil) or if not available, add another 1/4 cup of butter
1 cup of sugar
3 large eggs
1 2/3 cups of flour
Finely grated zest of one medium sized lemon
2 teaspoons baking powder
1 teaspoon vanilla
3 tablespoons of limoncello (or if not available you can use another sweet liqueur or substitute milk or orange juice)
Powdered sugar for dusting
Equipment
Food processor
Electric mixer
9 inch spring form pan
Oven preheated to 350 degrees
To Make the Torta
Step 1: If peeled and toasted hazelnuts are not available, toast the hazelnuts and remove the skins. (To remove the skins, wrap them in a towel while they are still warm and rub them between your hands.) Let cool and then chop them to a fine chop almost to a nut flour, but be careful that you do not make hazelnut butter.
Step 2: In the bowl of the mixer, combine the butter, olive oil and sugar and mix until it is well integrated and smooth.
Step 3: Add the eggs and mix at a medium speed for approximately 2 minutes until the mixture is light in color and begins to increase in volume
Step 4: Add the dry ingredients (flour, hazelnuts, lemon zest and baking powder) along with the vanilla and limoncello
Step 5: Mix until all ingredients are combined, but do not over mix
Step 6: Pour the batter into a greased and floured spring form pan
Step 7: Place the torta in the middle of a preheated oven and bake for approximately 35 minutes at 350 degrees F or 180 C. The torta is done when it is golden brown and a cake tester comes out clean.
Step 8: Remove the torta from the oven and let cool completely before dusting with powdered sugar.
Buon Appetito!!
Ingredients
1 1/2 cups of finely chopped toasted hazelnuts (measured after they are chopped)
1/4 cup of butter
1/4 cup of extra virgin olive oil (use a nice light, fruity oil) or if not available, add another 1/4 cup of butter
1 cup of sugar
3 large eggs
1 2/3 cups of flour
Finely grated zest of one medium sized lemon
2 teaspoons baking powder
1 teaspoon vanilla
3 tablespoons of limoncello (or if not available you can use another sweet liqueur or substitute milk or orange juice)
Powdered sugar for dusting
Equipment
Food processor
Electric mixer
9 inch spring form pan
Oven preheated to 350 degrees
To Make the Torta
Step 1: If peeled and toasted hazelnuts are not available, toast the hazelnuts and remove the skins. (To remove the skins, wrap them in a towel while they are still warm and rub them between your hands.) Let cool and then chop them to a fine chop almost to a nut flour, but be careful that you do not make hazelnut butter.
Step 2: In the bowl of the mixer, combine the butter, olive oil and sugar and mix until it is well integrated and smooth.
Step 3: Add the eggs and mix at a medium speed for approximately 2 minutes until the mixture is light in color and begins to increase in volume
Step 4: Add the dry ingredients (flour, hazelnuts, lemon zest and baking powder) along with the vanilla and limoncello
Step 5: Mix until all ingredients are combined, but do not over mix
Step 6: Pour the batter into a greased and floured spring form pan
Step 7: Place the torta in the middle of a preheated oven and bake for approximately 35 minutes at 350 degrees F or 180 C. The torta is done when it is golden brown and a cake tester comes out clean.
Step 8: Remove the torta from the oven and let cool completely before dusting with powdered sugar.
Buon Appetito!!