Torta di Nocciole

Name: Torta di Nocciole (Hazelnut Cake)
Yield: Serves 8
Cuisine: Italian
Ingredients: 30 g dark, bitter chocolate, grated; 200 g apricot jam, slightly diluted with water; 30 g dark, bitter chocolate, grated; 1 tbsp finely grated lemon zest; 200 g apricot jam, slightly diluted with water; 30 g plain flour; 300 g fresh ricotta cheese; 125 g caster sugar; 4 large eggs, separated; 100 g unsalted butter; 150 g Piedmontese hazelnuts, shelled

Hazelnut Cake

Preparation info

Serves
8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

100 g unsalted butter
150 g Piedmontese hazelnuts, shelled
125

Europe
Italy
Piedmont
Cake
Vegetarian
Mediterranean

Method

Preheat the oven to 200°C/Gas 6. Use a little of the butter to grease a 25cm flan tin.

Toast the hazelnuts on a baking tray in the preheated oven until a golden colour, a few minutes only. Leave to cool and chop finely.

Soften the rest of the butter and beat together wi