Hazelnut cake from Langhe
Cultivated in the provinces of Cuneo, Asti and Alessandria, the Nocciola Piemonte IGP is an internationally regonised product, used most commonly in sweets and this classic hazlenut cake.
• 50g Piedmont Hazelnuts IGP, peeled and toasted
• 150g melted butter
• 250g sugar
• 100g flour
• 3 egg yolks, lightly beaten
• 3 egg whites
• Pinch of salt
• 1 sachet yeast
1. Preheat oven to 200°C.
2. Grease a 26 cm-round cake tin with some melted butter and dust with flour.
3. Finely chop hazelnuts and combine in a bowl with sugar, flour and yeast.
4. Soften the mixture by adding egg yolks, butter and salt.
5. In a separate bowl whip egg whites until stiff.
6. Fold egg whites through the dough before pouring into the cake tin.
7. Bake for 35-40 minutes. Set aside to cool.
8. Serve at room temperature with a glass of Moscato d’Asti!