"This cake originates from the Piedmont region of Italy where hazelnuts are grown. It is a fairly plain looking cake but you can dress it up with a dusting of powdered sugar or serve with fresh berries and whipped cream. Serve warm or at room temp. I've posted the recipe in metric units with the US units after the ingredient . My recipe source doesn't specify cake pan size from the picture I saw it looks 9" , if you go with 8" for a taller cake you may need to cook slightly longer or if I'm wrong , slightly less for the 9"."

Original recipe yields 6-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (286.8 g)
Calories 855.6
Total Fat - 56.1 g
Saturated Fat - 19.6 g
Cholesterol - 656.1 mg
Sodium - 529.6 mg
Total Carbohydrate - 63.8 g
Dietary Fiber - 6.4 g
Sugars - 35.4 g
Protein - 29.3 g
Calcium - 254.2 mg
Iron - 5.6 mg
Vitamin C - 1.8 mg
Thiamin - 0.4 mg

Step 1

Preheat ove to 350 F or 180 C

Step 2

Butter and flour a 8" or 9" cake pan

Step 3

Toast hazelnuts in the oven 8-10 minutes, let cool and then rub with a dish towel to remove as much skin as possible. Chop finely in a food processor (you can also use a blender but it can be a little trickier)