This recipe comes from Northwestern Italy. It can be served on its own or with a dollop of ice cream. Preparation time: 20 minutes (plus cooling time) - Cooking time: 40 to 45 minutes - Yield: 6 servings1/2 cup and 3 tablespoons butter, plus butter for greasing pan
2 cups flour, plus flour for dusting pan
3 eggs
1 cup sugar, divided in half
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup toasted hazelnuts
~ Preheat oven to 350 degrees ~
- Grease and flour the round cake pan, tapping any excess flour out of the pan.
- Separate the eggs.
- In the bowl of a standing mixer, beat the egg whites on low speed until frothy.
- In a slow, but steady stream, add 1/2 cup sugar.
- Gradually increase the mixer’s speed to the highest setting.
- Beat until the whites are dense and stiff, about 10 minutes.
- In a large bowl, beat the egg yolks and remaining 1/2 cup sugar until they’re well combined.
- Stir in the baking powder and salt.
- Finely chop the hazelnuts.
- Add the beaten egg whites, flour, melted butter, and hazelnuts to the bowl.
- Using a rubber spatula, gently fold the ingredients together until just incorporated.
- Transfer the batter into the prepared cake pan, smoothing out the top with the spatula.
- Bake until the cake is lightly browned and a knife inserted in the center comes out clean, about 40 minutes.
- Let the cake cool in the pan for 5 minutes.
- Turn it out onto a wire rack and let it cool for at least 2 hours. ~ Chef ~
