Torta di Nocciole alla Veronese

Name: Torta di Nocciole alla Veronese (Hazelnut Cake from Verona)
Yield: Makes about 10 servings
Cuisine: Italy
Ingredients: ½ cup fine, dry bread crumbs; 2 cups unblanched hazelnuts; ⅔ cup sugar; 4 large eggs, separated; 3 tablespoons sweet Marsala or dark rum; 3 tablespoons sweet Marsala or dark rum; 8 tablespoons (1 stick) unsalted butter, melted; Pinch salt

Hazelnut Cake from Verona

Preparation info

Makes about
10
servings

Difficulty
Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

This rich and virtually flourless cake is popular in the hazelnut-growing areas outside Verona. Although the original does not demand it, the torta would be wonderful served with a little lightly whipped, unsweetened cream on the side.

Ingredients

2 cups unblanched hazelnuts
½ cup fine, dry bread crumbs
4 large

Europe
Italy
Verona
Dessert
Cake
Vegetarian
Mediterranean

Method

Butter and line with paper a pan that is 10 inches in diameter and 2 inches deep.

Place the hazelnuts in a food processor fitted with the metal blade and grind them finely, pulsing on and off to avoid