Torta alle Nocciole Recipe

If you’re seeking a true slice of Italian comfort, look no further than Torta alle Nocciole. This elegant hazelnut cake, with its golden crust and deliciously nutty aroma, brings together the rustic simplicity of Piedmont with a dash of everyday luxury. A beautifully tender crumb, the magic of toasted hazelnuts, and just the right touch of sweetness make this cake irresistible for both casual snacks and special occasions. Whether you serve it for Sunday brunch or as an after-dinner treat alongside espresso, Torta alle Nocciole has a way of gathering people around the table for “just one more slice.”

Ingredients You’ll Need

You truly don’t need a mountain of ingredients for Torta alle Nocciole—simplicity is the heart of this cake! Each ingredient plays its role, from the rich toasted hazelnuts providing backbone and flavor, to the butter and eggs lending tenderness and body, while just a hint of vanilla ties it all together.

• Hazelnuts (2 cups, toasted and finely ground): The superstar ingredient, hazelnuts give the cake its wonderfully deep, nutty flavor and signature texture—make sure to toast them for maximum aroma!
• All-purpose flour (1 cup): Brings light structure and softness, letting the hazelnuts shine without overpowering them.
• Granulated sugar (1 cup): Just enough sweetness to complement the nuts, making every bite perfectly balanced.
• Baking powder (½ teaspoon): A little lift helps the cake stay light and fluffy, not dense.
• Salt (½ teaspoon): Enhances all the flavors and keeps the sweetness in check—don’t skip it!
• Large eggs (4): Whisked until frothy, eggs give the cake a tender, springy crumb and unmistakable richness.
• Unsalted butter (½ cup, melted): Adds buttery flavor and moistness, bringing everything together beautifully.
• Vanilla extract (1 teaspoon): Just a little vanilla goes a long way in bringing out the hazelnut essence.
• Milk (1 tablespoon): A touch of milk keeps the crumb soft and helps blend the batter smoothly.
• Powdered sugar (for dusting, optional): A light shower on top gives classic Italian elegance to your finished Torta alle Nocciole.

How to Make Torta alle Nocciole

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or line it with parchment. This little bit of prep ensures that your cake will release flawlessly after baking—no sticking, and perfect edges every time!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the finely ground toasted hazelnuts, all-purpose flour, sugar, baking powder, and salt. Use a whisk to evenly distribute everything; you’re looking for a mixture that already smells heavenly, thanks to those toasted nuts.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs until frothy—you want some air in there for a light crumb. Add in the melted butter, vanilla extract, and milk. Whisking them together until smooth means you’re well on your way to a silky batter.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with your dry mixture, folding gently but thoroughly. Stir only until the batter is smooth and no streaks of dry flour remain. This keeps the Torta alle Nocciole tender, never tough!

Step 5: Bake the Cake

Pour your batter into the prepared pan, smoothing it out evenly. Bake for 35 to 40 minutes, until the top is golden and a toothpick comes out clean from the center. Your kitchen will smell so inviting, it’s hard not to peek!

Step 6: Cool and Finish

Let the cake cool in the pan for about 10 minutes—this helps it set—before carefully transferring it onto a wire rack to cool completely. If you like, dust the top with a little powdered sugar for that signature Italian finish before serving.

How to Serve Torta alle Nocciole

Garnishes

The simplest and arguably best way to finish Torta alle Nocciole is a generous dusting of powdered sugar. If you’re feeling creative, scatter a few chopped toasted hazelnuts or a dollop of softly whipped cream for added flair. A sprinkle of cocoa powder makes for a slightly grown-up touch.

Side Dishes

Torta alle Nocciole loves to be the star with a sidekick! Try serving it with a scoop of vanilla gelato or a few fresh berries for a pop of color and tartness. An espresso or Italian coffee on the side truly makes the experience feel like a morning in Piemonte.

Creative Ways to Present

For special occasions, slice the cake into thin wedges and layer with mascarpone cream or chocolate ganache, turning your Torta alle Nocciole into a layered dessert. Or, cut out bite-sized squares, spear them with toothpicks, and serve as elegant petit fours at a gathering—each little bite a revelation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Torta alle Nocciole in an airtight container at room temperature for up to 2 days. This keeps the crumb moist and fresh, and the flavors often deepen by the next day.

Freezing

You can absolutely freeze Torta alle Nocciole! Once completely cooled, wrap the cake tightly in plastic wrap and then foil. Pop it in the freezer for up to two months. Defrost overnight in the fridge before enjoying again.

Reheating

If you like your slices slightly warm, just pop a piece in the microwave for 10-15 seconds, or warm gently in a low oven until just heated through. This makes the cake’s buttery aroma bloom all over again.

FAQs

Can I use pre-ground hazelnut meal instead of grinding my own?

Yes, pre-ground hazelnut meal can save time, though toasting whole hazelnuts first and then grinding gives the best depth of flavor. If using meal, try toasting it lightly in a dry skillet before baking for extra aroma.

What can I do if I don’t have a springform pan?

A regular 9-inch cake pan works well—just make sure to line the bottom with parchment and grease the sides generously to help with easy release.

Is Torta alle Nocciole gluten free?

Traditionally, this cake contains some flour, so it’s not gluten free as written. However, you can experiment with a gluten-free all-purpose blend to make it suitable for those avoiding gluten.

Can I replace the butter with oil?

Unsalted butter gives Torta alle Nocciole its rich flavor and tender crumb, but you could swap in a mild oil such as sunflower or light olive oil for a slightly different taste and softer texture.

How do I get the perfect ground hazelnuts?

Toast the hazelnuts, let them cool, then pulse in a food processor until finely ground—just be careful not to make hazelnut butter! A few short pulses at a time yield the best consistency.

Final Thoughts

I hope you’ll fall in love with Torta alle Nocciole as much as I have. This humble yet beautiful hazelnut cake is a celebration of good ingredients and simple pleasures. Gather your loved ones, brew something warm, and share this Italian classic—it’s meant to be enjoyed together!