Torta Elvezia - Italian Hazelnut Cake

Ingredients

• 1 cup (120g) hazelnut flour 1 cup (120g) hazelnut flour
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 36g, 24g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the hazelnut flour, all-purpose flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the Torta Elvezia with powdered sugar before serving.

Treat your ingredients with care...

• Hazelnut flour — Ensure that the hazelnut flour is finely ground for a smooth texture in the cake batter.
• Eggs — Use room temperature eggs for easier incorporation into the batter.
• Butter — Soften the butter at room temperature before creaming it with the sugar for a smoother consistency.

Tips & Tricks

• For an extra burst of flavor, toast the hazelnuts before grinding them into flour.
• Serve the Torta Elvezia with a dollop of whipped cream or a scoop of vanilla gelato for a delightful combination of flavors.
• If you prefer a more pronounced hazelnut taste, add a teaspoon of hazelnut liqueur to the batter.
• To ensure the cake doesn't stick to the pan, line the bottom with parchment paper before greasing and flouring.
• For an elegant touch, garnish the Torta Elvezia with a few whole roasted hazelnuts before serving.

Serving advice

Serve the Torta Elvezia at room temperature to fully appreciate its flavors and texture. Cut the cake into wedges and dust each slice with powdered sugar. Pair it with a cup of freshly brewed coffee or a glass of sweet dessert wine for a delightful dessert experience.

Presentation advice

Present the Torta Elvezia on a decorative cake stand or serving platter. Dust the top generously with powdered sugar, allowing it to cascade down the sides for an elegant touch. Garnish with a sprig of fresh mint or a few whole roasted hazelnuts to enhance its visual appeal.