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Torta Di Nocciole Con Panna

 

9

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Very low in sodium, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 20573% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 29mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 10% Vitamin C 1%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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