Hazelnut Cake with Hazelnut Penuche Recipe : the flavor of warm, freshly made bread. The first thin asparagus from a stand in the market. The aroma of roasted strawberries evoked a quick childhood memory. An fantastic meal in a country restaurant. Rolling homemade sourdough crackers on a Sunday afternoon, making memories with Livia. Where would you distribute it?
Hazelnut Cake with Hazelnut Penuche Recipe
INGREDIENTS
- 3 eggs
- 200 grams caster sugar
- 100 grams whole milk
- 100 grams unsalted butter, melted, plus more for greasing the pan
- 1 tablespoon extra-virgin olive oil
- 200 grams all-purpose flour, plus more for dusting the pan
- 8 grams baking powder
- 1 tablespoon bitter cocoa powder
- 1 pinch salt
- 150 grams toasted hazelnuts, finely minced
- Powdered sugar, to serve
INSTRUCTIONS
Before baking, preheat the oven to 175°C/350°F. Grease and flour a 22 cm/9 inch round cake pan.
In a large bowl, crack the eggs, add the sugar, and whisk until light and pale.
Add the olive oil, melted butter, and whole milk, whisking until a smooth, flowing batter forms.
After sifting the all-purpose flour, add the hazelnut flour and baking powder, cocoa powder, and salt to the mixture. Stir to mix in all the ingredients, being careful to get rid of any lumps. Now you should have a dense, smooth batter.
Pour the batter into the ready-to-bake pan and heat it up.
Bake the cake until golden brown and puffy, about 45 minutes.
After taking the cake out of the oven, place it on a wire rack to cool.
Dust the cake with powdered sugar after it has cooled.
For three to four days, the hazelnut cake can be stored on the counter, covered with a paper napkin or wrapped in a fresh kitchen towel.
RECIPE NOTE
I’m sharing a hazelnut cake that you previously adored on Instagram today to commemorate this significant personal achievement. A tablespoon of unsweetened cocoa powder enhances the nutty flavor of hazelnuts in this delicious cake.
Inspired by the traditional Piedmontese torta di nocciole, this hazelnut cake is surprisingly simple to make. The recipe comes from Nonna Genia’s excellent cookbook about Langhe cuisine, which is the cuisine of Piedmont’s hilly region known for its wine grapes, white truffles, hazelnuts, and heritage fruit varieties. I used this priceless book as a resource when looking up regional recipes for our cookbook, Cucina Povera. The cake is so easy to prepare that the authors Beppe Lodi and Luciano De Giacomi just mentioned the necessary tools while discussing how to make it. list a bowl, a wooden spoon, and a cake pan (un’insalatiera, una forma da torte, un cucchiaio). I knew immediately this was right up my alley.
