Description
This rustic Italian hazelnut cake is rich, nutty, and delightfully simple. With a golden crust, tender crumb, and a dusting of powdered sugar, it’s perfect for any time of day.
Ingredients
Scale
- 1 ½ cups (180g) ground hazelnuts
- ½ cup (60g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together ground hazelnuts, flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gently fold the dry mixture into the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar once cooled.
Notes
- Toast hazelnuts before grinding for deeper flavor.
- Let the cake cool completely for best texture and flavor.
- Serve with coffee, whipped cream, or fresh berries.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 85mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg