Torta Di Nocciole Con Panna
Yield
8 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
hazelnuts (filberts)
shelled |
|
| 2 | large |
eggs
|
|
| 9E+1 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
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.
