Torta di Nocciole e Ricotta

Hazelnut and Ricotta Cake

Preparation info

  • Serves

    10

    • Difficulty

      Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 250 g (9 oz) shelled hazelnuts
  • 250 g (9

Method

Preheat the oven to 180°C/350°F/Gas 4. Butter a 30 × 5 cm (12 × 2 in) cake tin, and line with greaseproof paper.

Roast the nuts in the oven until their skins are loosened, about