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Torta Con Nocciole (Hazlenut Cake) Recipe

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This recipe for Torta Con Nocciole (Hazlenut Cake), by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Hanley
Added: Wednesday, August 1, 2007


4 oz. of unsalted butter, softened
3 1/2 Tbl. of all purpose flour, sifted
1/2 c. plus 2 tbl. of sugar
4 large eggs, separated
4 1/2 oz. of hazlenuts4 1/2 oz. ricotta cheese
2 tsp. grated lemon peel
6 tbl. of apricot jam, mixed with 1 tbl. water
1 oz. semi-sweet chocolate, grated fine.

Pre-heat oven to 375.
Place hazlenuts on a baking sheet and bake them for 10 minutes or until golden. Allow to cool. Rubbing skins off, chop them finely.
Place butter in a mixing bowl and beat together with 3 ounces of the sugar, add the egg yolks and continue to beat until light and fluffy. Fold into the flour.
In a separate bowl, beat the ricotta cheese, adding the chopped nuts and lemon peel, add this to the flour-egg mixture. Beat the egg white until you have stiff peaks, add the remaining sugar and fold this into the ricotta mixtue.
Butter a 10 inch tart pan, spread mixtur in pan and bake this for 1/2 hour. Allow to cook, turn the tart over, removing the pan. Spread the jam mixture over tart and sprinkle with grated chocolate.




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