Sicilian Toasted Hazelnut Cake | Tastiness Food Shop
When Sicilian Toasted Hazelnuts from Tastiness take centre stage in a dessert, the result is extraordinary. Flourless and naturally gluten-free, this cake is moist and intense, with a crunchy crust on top that hides an almost molten centre. The hazelnut cake for those who refuse to compromise.
Ingredients (serves 8)
Method
1. Prepare the hazelnuts
Blitz 200 g of toasted hazelnuts in a food processor to a coarse flour. 💡 Tastiness Tip: Tastiness hazelnuts are already perfectly toasted — their intense aroma is at its peak, no extra toasting needed.
2. Whisk eggs and sugar
Separate the yolks from the whites. Whisk the yolks with the sugar until pale and fluffy. Add the warm melted butter and mix well.
3. Fold in the hazelnuts
Stir the hazelnut flour, cocoa and baking powder into the yolk mixture. Whisk the egg whites to stiff peaks with a pinch of salt and fold them in gently with a spatula, using bottom-to-top movements.
4. Bake
Preheat oven to 170°C. Pour the batter into a buttered and lined 22 cm tin. Decorate the surface with whole hazelnuts. Bake 35–40 minutes — a skewer should come out slightly moist in the centre.
5. Cool and serve
Leave to cool in the tin for 10 minutes, then unmould and cool completely. Dust generously with icing sugar before serving.
Pairings and Variations
Serve with a scoop of vanilla ice cream or a spoonful of lightly whipped cream. For an indulgent version, glaze with melted dark chocolate. Perfect with a Moscato d’Asti or a warm macchiato. Keeps at room temperature for 3 days, in the fridge up to 5.
The Story
Sicilian hazelnuts, grown mainly around Etna and the Nebrodi mountains, may be less famous than their Piedmontese cousins but are no less prized: intense, aromatic, with a naturally toasted finish that makes them perfect for baking. When roasted, they release their full potential — as in this cake that needs nothing else.
🛒 Products Used
