Torta alla Nocciola
Hazelnut Cake

1 and 1/2 cups hazelnuts, toasted and with the skins removed
1 and 1/2 cups all-purpose flour, plus some for the cake pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons soft butter, (additional for the cake pan)
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk at room temperature
4 tablespoons semisweet chocolate, chopped by hand in small pieces

Chop the hazelnuts in a food processor to small bits (not to a powder).
Set aside. Whisk or sift together the flour, baking powder, and salt.
Butter and flour the cake pan. Preheat the oven to 350 F with a rack in
the center. In a mixer (preferably a heavy-duty one fitted with a whisk),
cream the butter and sugar together until light, smooth, and fluffy;
scrape the sides of the bowl as needed. Add the eggs, olive oil, and
orange zest in several additions, blending each in at slow speed, scraping
the bowl, then beating at high speed for a couple of minutes to lighten.
On slow speed, add the dry mix in several additions, alternating with
splashes of milk. Scrape the bowl when both are added, and beat briefly on
high. Fold in the chopped nuts and chocolate by hand, and blend in well.
Scrape the batter into the cake pan, and smooth the top. Bake until a
cake tester comes out clean, about 45 minutes. The top should be lightly
browned and just spring back to a light touch. Cool on a wire rack for 30
minutes or so, remove the side ring of the springform, and let the cake
cool completely. Cut in wedges, and serve topped with powdered sugar or
whipped cream. The cake will keep in the refrigerator for a week, well
wrapped in plastic, or you can freeze it for longer storage. When serving
cake that has been chilled or frozen, toast the cut pieces in the oven (or
toaster oven) to bring out the flavors. Serves 10.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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