Ingredients

The following ingredients have 4 Servings
  • 1 ¾ cups cake flour, or pastry flour, sifted
  • 1 ½ cups whole hazelnuts, roasted and peeled (see note)
  • 1 tbsp finely grated orange zest (about ½ orange)
  • 1 tsp baking powder
  • ¼ tsp kosher salt,
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup milk

Instruction

  • Preheat the oven to 350°F (175°C). Grease 9-in (23 cm) round baking pan with a removable bottom, then line the bottom with a circle of parchment paper.
  • Place the flour, cooled roasted and peeled hazelnuts, orange zest, baking powder, and salt in the bowl of a food processor. Process until the hazelnuts are finely ground. Set aside.
  • Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar together until light and fluffy. Scrape down the sides of the bowl, then add the eggs, one at a time, beating well to incorporate before adding the next. With the mixer on low speed, add the flour and hazelnut mixture and the milk in two additions, ending with the milk. Once the ingredients are fully incorporated, beat on medium-high speed for a few seconds.
  • Transfer the cake batter to the prepared baking pan. Bake for about 45 minutes, or until the Italian hazelnut cake is golden brown, puffed up, and a toothpick inserted in the center of the cake comes out with a few crumbs attached to it. Transfer to a rack and let cool to room temperature (the cake will deflate to an almost perfect flat shape as it cools down). Remove from the pan and carefully peel off the parchment paper from the bottom of the cake.
  • SERVING: Serve this Italian hazelnut cake at room temperature with whipped cream, gelato, and/or homemade chocolate hazelnut spread.
  • STORAGE: Store this Italian hazelnut cake under a cake dome for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate for up to 1 week, or freeze for up to 1 month.