Torta di Nocciole
maggio 27, 2013
(English version below)
Nelle morbide colline delle Langhe Ginger continua la scoperta dei dolci con la nocciola tonda e gentile del Piemonte, considerata la Regina Mondiale delle Nocciole. Tra le più tipiche ricette rustiche e genuine in cui si declina questo frutto profumato è la naturalmente la Torta di Nocciole! Un soffice pan di Spagna con farina di nocciole fatta in casa...
La preparazione è molto semplice e l'importante è avere nocciole di qualità.
Ingredienti
- 200g farina 00
- 200g zucchero
- 150g Nocciole Piemonte
- 100g burro
- 3 uova
- 1 limone
- 1 bustina di lievito
- olio d'oliva
- 1 tazza di latte
Adesso posso montare le uova con lo zucchero. Aggiungo il burro morbido, la scorza grattugiata di un limone e la farina setacciata con il lievito. Mi aiuto inizialmente con lo sbattitore. Unisco poi le nocciole tritate, un cucchiaio di olio di oliva e una tazzina di latte per amalgamare meglio.
Mescolato bene, verso il composto omogeneo in una teglia imburrata e infarinata e inforno a 150° per 30 minuti circa.
Una volta sfornata, la spolvero di zucchero a velo e la servo con del miele o dello Zabaione… Una vera bontà!
English version
In the rolling hills of the Langhe Ginger keeps discovering sweets with Piedmont hazelnut, considered to be the worldwide Queen of Hazelnuts. Among the most typical rustic and genuine recipes with this scented fruit there is naturally the "Torta alle Nocciole" (Hazelnuts Cake)! A soft sponge cake with home-made flour of hazelnuts from Piemonte!
The preparation is very simple. The only important thing is to have hig-quality hazelnuts.
Ingredients
- 200g flour 00
- 200g sugar
- 150g Piedmont hazelnuts
- 100g butter
- 3 eggs
- 1 lemon
- 1 packet of yeast
- olive oil
- 1 cup of milk
At first you should make the hazelnut flour: I toasted shelled hazelnuts in high temperature oven for a minute. I've shelled and peeled them. The skin comes off easily with your hands. I've chopped them in a blender to obtain a rather fine flour.
Now I whip the eggs with sugar and them I add softened butter, grated rind of a lemon and sifted flour with baking powder. At the beginning we can use a whisk. Then I join the chopped hazelnuts, a tablespoon of olive oil and a cup of milk to mix better.
After mixing well until we get a homogeneous mixture I pour it into a greased and floured round cake pan and I bake it at 150 degrees for about 30 minutes. I have used half ingredients and a 24cm diameter round pan: the result is a thin but good tasty cake.
Once baked, we can sprinkle icing sugar on and serve a slice with honey or Zabaione... A true goodness!
Now I whip the eggs with sugar and them I add softened butter, grated rind of a lemon and sifted flour with baking powder. At the beginning we can use a whisk. Then I join the chopped hazelnuts, a tablespoon of olive oil and a cup of milk to mix better.
After mixing well until we get a homogeneous mixture I pour it into a greased and floured round cake pan and I bake it at 150 degrees for about 30 minutes. I have used half ingredients and a 24cm diameter round pan: the result is a thin but good tasty cake.
Once baked, we can sprinkle icing sugar on and serve a slice with honey or Zabaione... A true goodness!
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