Authentic Torta di Nocciole: The Ultimate Italian Hazelnut Cake Recipe

Indulge in the rustic charm of Italy with this exquisite Torta di Nocciole recipe. This classic Italian hazelnut cake delivers an effortlessly elegant, aromatic, and easy-to-make dessert experience. Perfect on its own for a simple treat, it truly shines when paired with a scoop of homemade gelato or a generous spoonful of rich chocolate hazelnut spread. Discover the secrets to baking this beloved Piedmontese delicacy that’s sure to become a staple in your dessert repertoire.

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While fancy, multi-layered celebration cakes certainly have their place, especially for birthdays and grand occasions, my everyday baking often gravitates towards simpler, more humble-looking cakes. These are the desserts that come together quickly and effortlessly, proving that you don’t need a special event to enjoy the comforting ritual of baking. In my experience, the most satisfying cakes are often the ones baked “just because,” bringing a touch of warmth and sweetness to any ordinary day.

It’s no secret that I have a particular fondness for cakes that incorporate ground nuts. Nuts impart a wonderfully mellow and complex flavor to baked goods, along with a delightful crumbly texture that not only stays moist for days but often improves with time. Beyond their delicious contribution to taste and texture, nuts also boost the nutritional value of a cake, making them an ingredient I’m always eager to include.

The Story Behind Torta di Nocciole: Italy’s Beloved Hazelnut Cake

Among my collection of go-to nut-based recipes, Torta di Nocciole, or Italian Hazelnut Cake, holds a special place. This deceptively simple cake hails from Piedmont, a stunning region in Northern Italy renowned for producing some of the finest hazelnuts in the world. The fertile lands and temperate climate of Piedmont create ideal conditions for cultivating these prized nuts, making them a cornerstone of local cuisine and culture.

Piedmont is not just a hub for exceptional hazelnuts; it’s also the birthplace of gianduja, an irresistible blend of chocolate and hazelnuts that has captivated palates worldwide. This iconic flavor combination is featured in an array of exquisite Italian confections, from artisanal chocolates and luxurious gelato to delectable spreads. Indeed, Piedmont is famously where the world-famous chocolate hazelnut spread, Nutella, was conceived, further cementing the region’s legacy as a hazelnut paradise.

Why You’ll Love This Hearty Italian Hazelnut Cake

Torta di Nocciole is characterized by its rich taste, hearty texture, and deeply comforting aroma. Traditionally, in Piedmont, hazelnut cake is considered a quintessential fall and winter treat, serving as a delicious way to utilize the abundance of nuts harvested at the end of the season. This seasonal association makes it a perfect dessert for cozy gatherings and festive occasions, bringing warmth to colder days.

However, I find myself baking this Italian Hazelnut Cake year-round. While it might not be the obvious choice for a scorching summer day (lighter, fruitier summer cakes were created for such moments!), I would never decline a slice, especially when adorned with a dollop of creamy gelato, a swirl of whipped cream, or a handful of fresh berries. Its versatility allows it to adapt to any season, making it a truly adaptable dessert.

Keeping this Italian Hazelnut Cake recipe in your culinary arsenal is a smart move. Torta di Nocciole is an effortlessly elegant dessert that, despite its humble appearance, consistently impresses. Its rich hazelnut flavor and delightful texture make everyone swoon and inevitably ask for a second slice. Enjoy a piece for an instant mood boost, elevate it with a spoonful of homemade chocolate hazelnut spread, or transform it into a showstopper by drizzling it with a decadent gianduja ganache when you truly want to dazzle your guests.

Italian Hazelnut Cake Recipe Video

Witness the simplicity of making Torta di Nocciole in action! My concise video tutorial provides clear, step-by-step instructions, including essential tips on how to properly roast and peel raw hazelnuts for the best flavor and texture in your cake.

Helpful Tips for Baking the Perfect Italian Hazelnut Cake

Achieving a truly outstanding Torta di Nocciole involves a few key techniques and considerations. These tips will help you maximize flavor, ensure proper texture, and make the baking process as smooth as possible.

Always Store Unused Hazelnuts in the Refrigerator

Hazelnuts, like most nuts, are a valuable and somewhat expensive ingredient, making proper storage crucial to preserve their quality and flavor. All nuts contain oils that can turn rancid when exposed to air, light, and warmth, but hazelnuts are particularly delicate and susceptible to spoilage. Storing nuts at room temperature, such as in a pantry, can lead to them becoming rancid within just a few weeks, resulting in an unpleasant bitter taste that can ruin your baking.

While some sources suggest freezing nuts, the environment of a typical home freezer is often too harsh for long-term storage of sensitive ingredients like hazelnuts. Frequent temperature fluctuations and improper sealing can lead to freezer burn, which damages the nuts’ texture and flavor, rendering them less desirable or even inedible. Instead, the best practice for storing unused hazelnuts is to keep them in airtight containers in the refrigerator. This cool, stable environment significantly slows down the oxidation process, keeping your hazelnuts fresh and flavorful for several months, ready for your next batch of Torta di Nocciole or other delicious recipes.

Ensure Hazelnuts Are Measured Accurately

Precise measurement is a cornerstone of successful baking, and this holds especially true for ingredients like hazelnuts. Since hazelnuts vary in size and shape, accurately measuring them using volume (e.g., in measuring cups) can be tricky and lead to inconsistencies in your cake. When measuring whole roasted hazelnuts in a cup, fill it without pressing down or mounding the nuts; the goal is a level cup where no nuts bulge over the rim. You should ideally be able to place a flat sheet of paper across the top of the cup.

However, for the most consistent and precise results, measuring nuts by weight is always the superior method. Weight measurements eliminate the variability associated with how tightly nuts are packed into a cup, ensuring that you use the exact amount specified in the recipe every time. This is why I have included weight measurements in the recipe below, encouraging you to use a kitchen scale for optimal accuracy. Using the correct quantity of finely ground hazelnuts is vital for achieving the characteristic moist crumb and intense flavor of this authentic Italian hazelnut cake.

Experiment with Different Flavorings in Your Hazelnut Cake

While this Italian Hazelnut Cake is delightful in its traditional form, it also serves as a fantastic canvas for flavor experimentation. As a dedicated citrus lover, I particularly enjoy enhancing this Torta di Nocciole with a hint of orange zest. The bright, sweet aroma of orange zest beautifully complements the rich, nutty notes of hazelnuts, adding an extra layer of complexity and freshness that develops wonderfully as the cake ages. This harmonious pairing creates a dessert that only improves with each passing day.

However, the beauty of this recipe lies in its adaptability. Feel free to play with flavors to suit your personal preference or to create a unique twist on this classic Italian dessert. Here are some fantastic substitute ideas for the orange zest, each offering a distinct and delicious profile:

Lemon Zest: For a brighter, tangier note, swap the orange zest for 1 tbsp (15 ml) of finely grated lemon zest. This is a classic combination, highly recommended by the revered Italian food bible, The Silver Spoon, adding a refreshing contrast to the hazelnuts.
Espresso: To introduce a sophisticated coffee undertone, incorporate 1/4 cup (60 ml) of cooled espresso into the wet ingredients after adding the eggs. This suggestion comes from acclaimed cookbook author Emiko Davies, and it creates a rich, warming depth of flavor that pairs perfectly with hazelnuts.
Chocolate Chips: For a decadent chocolate-hazelnut experience, fold 1/4 cup (60 ml / 43 g) of finely chopped semisweet or dark chocolate into the finished batter. This is a brilliant idea from Italian food legend Lidia Bastianich, transforming the cake into a more indulgent treat reminiscent of gianduja.
Cocoa Powder: If you prefer a more subtle chocolate flavor integrated throughout the cake, whisk 2 tbsp (30 ml / 10 g) of sifted Dutch-processed (dark) cocoa powder into the flour and hazelnut mixture. This will give the cake a lovely, mild chocolate hue and taste, enhancing the nutty notes without overpowering them.

Make Italian Hazelnut Cake Ahead of Time for Convenience

One of the many appealing qualities of this Italian Hazelnut Cake is its robustness and its tendency to improve with a little age. This makes it an absolutely fantastic make-ahead dessert, perfect for entertaining or simply ensuring you have a delicious treat on hand without last-minute rush. The flavors deepen and meld beautifully overnight, and the cake’s texture remains wonderfully moist.

Once the Torta di Nocciole has completely cooled to room temperature, you have several excellent storage options. For short-term enjoyment, you can store it under a cake dome at room temperature for up to 3 days. To extend its freshness, wrap the cake tightly in plastic wrap to prevent it from drying out, and then refrigerate it for up to 1 week. If you’re planning further ahead, this cake freezes beautifully: wrap it securely in multiple layers of plastic wrap and then a layer of aluminum foil, and it will keep well in the freezer for up to 1 month. Thaw it overnight in the refrigerator before bringing it to room temperature for serving, ensuring it retains all its delicious flavor and moist crumb.

Torta di Nocciole (Italian Hazelnut Cake) – a rustic, elegant dessert

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Italian Hazelnut Cake (Torta di Nocciole)

This classic Italian hazelnut cake (Torta di Nocciole) recipe produces an easy, aromatic, and deeply flavorful dessert. It’s wonderful served simply, but truly spectacular with a spoonful of homemade gelato or rich chocolate hazelnut spread!

Prep Time:25 minutes

Cook Time:45 minutes

Total Time:1 hour 10 minutes

Servings 10 servings

Author Marie Asselin

Ingredients

US Customary / Metric

1 ⅓ cups all-purpose flour, sifted
1 ¼ cups whole hazelnuts, roasted and peeled (see note)
1 tbsp finely grated orange zest (about ½ orange) (see note for flavor alternatives)
1 tsp baking powder
¼ tsp kosher salt, or fine sea salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
3 large eggs
¾ cup whole milk
¼ cup extra-virgin olive oil

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9-inch (23 cm) round baking pan with a removable bottom by buttering or oiling it thoroughly, then line the bottom with a circle of parchment paper. This ensures easy release.
In the bowl of a food processor, combine the sifted all-purpose flour, the cooled roasted and peeled hazelnuts (refer to the note below for roasting instructions), orange zest, baking powder, and salt. Process these ingredients until the hazelnuts are finely ground, resembling coarse flour. Set this dry mixture aside. In a separate small bowl, whisk together the milk and olive oil, then set aside as well.
Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the room temperature butter and granulated sugar together until the mixture is light, fluffy, and pale in color. Be sure to scrape down the sides of the bowl periodically to ensure even mixing. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated before adding the next.

With the mixer on low speed, gradually add the reserved flour and hazelnut mixture alternately with the milk and olive oil mixture in two additions, beginning and ending with the dry ingredients. Mix just until the ingredients are fully incorporated and no streaks of flour remain; be careful not to overmix.
Pour the prepared cake batter into your greased and lined baking pan. Bake for approximately 45 minutes, or until the Italian hazelnut cake appears golden brown, has puffed up nicely, and a wooden toothpick inserted into the center comes out with only a few moist crumbs attached (not wet batter). Transfer the baked cake to a wire rack and allow it to cool completely to room temperature. Once cool, carefully remove it from the pan and gently peel off the parchment paper from the bottom.
SERVING SUGGESTIONS: This Italian hazelnut cake is best served at room temperature. Enhance its flavors by serving it with a dollop of fresh whipped cream, a scoop of creamy gelato, and/or a generous spoonful of rich homemade chocolate hazelnut spread.
STORAGE INSTRUCTIONS: Store this Italian hazelnut cake under a cake dome at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 1 week. Alternatively, you can freeze the cake for up to 1 month by wrapping it securely in plastic wrap and then aluminum foil. Thaw in the refrigerator before serving.

Video

Notes

HOW TO ROAST AND PEEL HAZELNUTS: To prepare your hazelnuts, spread raw hazelnuts in a single layer over a baking sheet. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, making sure to give the tray a good shake every five minutes to ensure even roasting. The hazelnuts are ready when their skin appears shiny and slightly crackled. Remove them from the oven and immediately transfer them to a clean kitchen towel. Gather the towel into a bundle and vigorously rub the hazelnuts against one another. This friction will help remove the skins. Open the towel and carefully pick out the peeled hazelnuts. Don’t worry if a few stubborn bits of skin remain; that’s perfectly normal and won’t affect the taste or texture of your Torta di Nocciole. Discard any loose, papery bits of skin. Once roasted and peeled, refrigerate the hazelnuts in an airtight containeruntil needed.

FLAVOR SUBSTITUTION IDEAS:

For a delicious twist on this Italian Hazelnut Cake, consider replacing the orange zest with one of the following options:

1 tbsp (15 ml) finely grated lemon zest (as recommended by The Silver Spoon),

1/4 cup (60 ml) cooled espresso, mixed into the wet ingredients after the eggs (as recommended by Emiko Davies),

1/4 cup (60 ml or 43 g) finely chopped semisweet or dark chocolate, folded into the finished batter (as recommended by Lidia Bastianich),

2 tbsp (30 ml or 10 g) sifted Dutch-processed (dark) cocoa powder, whisked into the flour and hazelnut mixture.

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