Hazelnut cake (Torta alle nocciole) … a deep-flavored, moist cake with hazelnuts and amaretti in every bite. Roasted hazelnuts add crunch and flavor to this simple yet elegant dessert. Easy to make, it’s the perfect cake for fall and winter season, even if we love it all the year. It’s one of my go-to recipes.

If you love hazelnut, you’ll love this amazing hazelnut cake recipe. It’s so delicious!
It goes perfectly with a lovely cup of tea. Great on its own, it needs nothing more than a dusting of powdered sugar, but just fantastic with a spoonful of hazelnut cream or whipped cream.

This cake is so easy to make and so incredibly moist. It remains moist for several days. It’s possibly even better a day or two old.

So let’s see how to make this easy Haselnut cake recipe! It’s by far the best hazelnut cake recipe I make!

DifficultyEasy
CostMedium
Preparation time20 Minutes
Cooking time40 Minutes
Serving4
Cooking methodOven
CuisineItalian

Ingredients for Hazelnut cake (Torta alle nocciole)

²/₃ cupbutter (at room temperature – 150 g)
²/₃ cupsugar (130 g)
3eggs
1 cupflour (+ 1/2 cup cake flour – 150 g)
1 packagebaking powder for sweets (16 g)
¹/₂ cupmilk (100 g)
1 cuphazelnuts (roasted and peeled – 190 g)
2 tablespoonsunsweetened cocoa (12 g)
1 cupamaretti biscuits (180 g)
1 pinchsalt

Directions

First, crack the eggs. Separate the egg whites and the egg yolks in two separate bowls.
Preheat oven to 400°F (200°C), non-fan-assisted.
Place softened butter and sugar into a large mixing bowl.
Mix, using stand mixer on medium speed until butter mixture is light and fluffy.
Now add the egg yolks, keep mixing until you obtain a soft and fluffy mixture.
Slowly add flour, chopped hazelnuts, unsweetened cocoa, a pinch of salt and baking powder.
Then add crumbled amaretti and milk and mix everything.
In another bowl whisk the egg whites until stiff and then gently fold them into the yolk mixture.
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 35-40 minutes.
I use this silicone tin for cake (7,8 inches). It’s very useful because there is no need to grease the mould and dust it with flour.
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
If it’s sticky and moist, the cake isn’t done yet.
Finally the Hazelnut cake is ready.
Buon appetito!
Enjoy!

Storage

You can store the Hazelnut cake under a cake dome for up to 3 days, or wrap it tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 1 month.

Tips and tricks

It’s also a perfect base for birthday cakes: just cover in chocolate, sweets or royal icing or … use your fantasy! This is a cake I made for my son’s birthday with this recipe.