Torta Di Nocciole Con Panna
9
9
Ingredients
| ½ | cup |
hazelnuts (filberts)
shelled |
|
| 2 | large |
eggs
|
|
| 6 | tablespoons |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
* |
| 1 | cup |
heavy whipping cream
|
Directions
Preheat oven to 400℉ (200℃).
Butter and flour an 8-inch cake pan.
Spread hazelnuts on a cookie sheet and toast in oven for 5 minutes.
Remove them and reduce oven to 350℉ (180℃).
Grind nuts in a blender or food processor to a fine meal.
Beat eggs and sugar together until pale yellow and creamy.
Mix in flour, baking powder, salt and ground nuts.
Transfer batter to prepared pan and bake 20-to-25 minutes, until edges of the cake begin to pull away from the pan.
Cool on a rack and transfer to a plate.
Just before serving, whip cream to soft peaks and spread it over top of cake.