Nutritional Info

Nutrition Facts

Serving Size 1 (121g)

Calories 195
Calories from Fat 114 (58%)
Amount Per Serving %DIV
Total Fat 12.6g 19%
Saturated Fat 4.7g 24%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 78.9mg 26%
Sodium 370.3mg 16%
Potassium 20.2mg 0%
Total Carbohydrate 13.6g 5%
Dietary Fiber 1.3g 5%
Sugars 1.5g
Protein 4.8g 10%

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Recipe Description
This cake is practically all nuts and butter. I like to serve it as they do in Piedmont, with a generous spoonful of warm zabaglione, but it is also good plain or with chocolate sauce and ice cream.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  hazelnuts, toasted and skinned
1/2 Cup(c)  all purpose flour
1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1/2 Cup(c)  unsalted butter
2/3 Cup(c)  sugar
3   large eggs, at room temperature
4 Tablespoon(T)  confectioner's sugar

Preparation

Place the rack in the center of the oven. Preheat the oven to 350° F. Grease a 9 by 2 inch round baking pan. In a food processor or blender, finely chop the nuts. Add the flour, baking powder and salt and pulse just to blend. In a large bowl, with an electric mixer on medium speed, beat the butter until softened. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Scrape the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the nut mixture just until blended. Spread the batter in the prepared pan. Bake 30 minutes, or until the cake golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan. Invert the cake onto a cooling rack. Turn the cake right side up onto another rack and cool completely. Sprinkle with confectioner's sugar. Store covered with an inverted bowl at room temperature up to 3 days.

Additional notes

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