Piedmont nut cake

Total time: 1hr
Preparation Time: 30m

For 12 pieces


Hanna Rohrer - Gastrosophinnen

Nutritional Information

Contains 393 Kcal, 8g Protein, 18g Carbohydrates, 31g Fat


  • Hazelnut paste
  • 150 g hazelnuts, toasted (e.g. Fine Food Nocciola Piemonte IGT)
  • Cake
  • 125 g butter, soft
  • 1 pinch salt
  • 0.25 tsp bourbon vanilla powder
  • 4 eggs
  • 1 tbsp kirsch
  • 125 g icing sugar
  • 100 g hazelnuts, coarsely chopped
  • 80 g white flour
  • 1 tsp baking powder
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Hazelnut paste

    Blitz the hazelnuts in a food processor until you have a smooth, thick paste.
  • Cake

    Place the butter, vanilla, salt and kirsch in a bowl along with the hazelnut paste. Beat using the whisk on a hand mixer. Sieve in the icing sugar, continue to beat until the mixture is light and creamy. Whisk in the eggs one at a time. Combine the hazelnuts, flour and baking powder, stir into the mixture. Transfer the cake batter to the prepared tin.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove the tin frame, slide onto a cooling rack and leave to cool completely.
  • Note:

    Instead of using hazelnuts for the hazelnut paste, try almond butter or chestnut puree.

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