Torta di nocciole senza farina, la ricetta per l'autunno

A cuddle to be enjoyed at any time of the day: the flourless (and gluten-free) hazelnut cake is perfect for filling up on sweetness!

The flourless hazelnut cake recipe gives us a treat to eat for breakfast with milk, as a snack with tea or after dinner, for a well-deserved moment of relaxation. Moist and inviting sweet, it is a true autumn comfort food and its beauty lies in the fact that it does not require who knows what ingredients . All you need is some hazelnut flour at home (or toasted hazelnuts to grind, if you have enough patience) and little else.

This flourless hazelnut cake made in September to usher in autumn can actually be enjoyed all year round. Imagine it sprinkled with a pour of melted dark chocolate , pure pleasure! The traditional recipe, of Piedmontese origin, can become the object of various variations, such as the addition of a liqueur, or chocolate drops.

Well, you just have to get the following 3 ingredients to prepare this delight with guaranteed success.

The 3 ingredients of the flourless hazelnut cake

Flourless hazelnut cake recipe

Shell the eggs and separate the yolks from the whites. Whip the egg whites until stiff and the yolks with the sugar, until you obtain a light and frothy mixture. Add the hazelnut flour, incorporating it with a spoon with circular movements from bottom to top so as not to disassemble everything. Transfer to a 20 cm diameter cake tin greased and floured with hazelnut flour, and cook for about 30-35 minutes at 180°C. Once cooked, let it cool, then gently remove it from the mold and serve it in slices (perhaps with a scoop of ice cream, so you don't miss out on anything).

Hazelnut flour: how to make it?

If you want to make the cake but you don't have hazelnut flour at home, you can always make it from dried fruit. As? Pour the shelled and peeled hazelnuts into the glass of a food processor and blend at low speed, pausing several times so that the hazelnuts do not get too hot and release their oil. Once ready, the hazelnut flour can be used in sweet and savory recipes and stored in an airtight glass container in a cool, dry place. In summer, however, it is preferable to keep it in the fridge.