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Piedmont nut cake
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 393
  • Fat about 31g
  • Carbohydrates about 18g
  • Protein about 8g
This is needed
This is needed for 12 pieces
Hazelnut paste
  • 150 g hazelnuts, toasted (e.g. Fine Food Nocciola Piemonte IGT)
  • 0.25 tsp bourbon vanilla powder
  • 125 g butter, soft
  • 1 pinch salt
  • 1 tbsp kirsch
  • 125 g icing sugar
  • 100 g hazelnuts, coarsely chopped
  • 4 egg
  • 150 g hazelnuts, (e.g. Fine Food Nocciola Piemonte IGT), finely chopped
  • 1 tsp baking powder
  • 80 g white flour
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Hazelnut paste
Blitz the hazelnuts in a food processor until you have a smooth, thick paste.
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.