I had some hazelnuts left over, and this Italian cake, made with just three ingredients, had been tempting me for a while. Originating in the Piedmont hills, this hazelnut cake showcases the famous Tonda Gentile hazelnuts, renowned as the best in the world. To be honest, my hazelnuts weren't the same variety, but the result was still excellent. This Italian dessert is very simple: no flour, just finely ground hazelnuts, eggs, and sugar. It has an intense hazelnut flavor and a soft texture, making it a staple on Piedmontese tables. It's often served plain, with coffee, or a dollop of crème fraîche. It keeps very well for several days and even improves in flavor after resting. I couldn't tell you exactly how long, as I finished it the next day at breakfast. Light and naturally gluten-free, it perfectly embodies the essence of Italian peasant cuisine.
Ingredients
Preparation
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Preheat the oven to 180°C.
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Grind the hazelnuts into a fine powder.
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Separate the egg whites from the yolks.
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Whisk the egg yolks with the sugar until the mixture turns white.
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Add the hazelnut powder, yeast and salt.
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Whisk the egg whites until stiff peaks form and gently fold them in 3 times, using a wooden or silicone spatula.
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Pour the batter into a silicone (or greased) mold. I used a 25cm x 12cm rectangular loaf tin
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Bake for 30 to 35 minutes until the top is golden brown.
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Allow to cool before unmolding.
