Piedmont land of hazelnuts, in particular the Langhe area, of which this hazelnut cake is typical. Smooth and grainy texture, we have knife-chopped hazelnuts left a few whole ones inside for better flavour and nibbling. We used unrefined Muscovado sugar. 

Serves 4/5, Preparation 30 mins, Cooking 30 mins

  • 200 gr plain flour, all purpose flour, sifted
  • 170 gr Muscovado sugar or brow sugar
  • 150 gr whole peeled hazelnuts or alternatively store-bought hazelnut grains
  • 100 gr unsalted butter 
  • 3 whole eggs at room temperature
  • 1/2 glass of milk at room temperature
  • 10 g baking powder, sifted
  • a dust of icing sugar





Finely chop the hazelnuts with a knife, leaving some whole ones aside.

Divide the yolks from the whites.
Whip whites until they reach a tick consistency, set aside.

Keep a small piece of butter for later, melt the rest of the butter in a saucepan.

Preheat the oven to 180°C / 350 F / Gas 4.

In a large bowl whisk the yolks with sugar until foamy. Add the sifted flour a little at a time, start to mix, add melted butter a little at a time, then chopped hazelnuts along with the whole hazelnuts kept aside, half glass of milk, mix again. Now it is the turn of whipped whites, mix it very gently from the bottom up so as not to incorporate too much air.


Finally add sifted baking powder and mix.

Grease and flour a cake tin 24/26 cm. diameter.

Pour the mixture into the cake tin, you can also use a few chopped hazelnuts to garnish the top of the cake, place in the middle of the oven on static mode and bake 30-35 minutes, depending on your oven. Do the toothpick test, if it comes out dry the cake is ready, otherwise leave it in the oven a few more minutes.

Let it cool a little, dust with icing sugar and serve.


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