Hazelnuts are one of\r\nthe Piedmont's popular ingredients and used in everything from fillings for\r\nmeats and vegetables to desserts and puddings.
Serves 6 - 8
3 large eggs,separated
1 cup sugar
4 ounces unsalted butter,softened
1 tablespoon Filippo Berio extra virgin olive oil or Ligurian olive oil
2 1/4 cups ouncesunbleached all purpose flour
1 teaspoon bakingpowder
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon vanillaextract
1 cup groundhazelnuts
Powdered sugar forsprinkling on cake
Preheat oven to 325°F.
Butter and breadcrumb a 9 inch cake pan and refrigerate it until baking time
In a bowl beat theegg yolks with the sugar until light and fluffy. Beat in the butter and oliveoil.
Sift the flour,baking powder, and salt together, then slowly beat into the egg mixture. On lowspeed, mix in the milk and vanilla.
Fold in the nuts. Setbowl aside.
In a clean bowl, withclean beaters, beat the whites until soft peaks form; do not overbeat or the whiteswill be too hard to fold into the egg mixture. The whites should hold softpeaks and be shiny looking.
Fold the white in threeadditions to the egg yolk mixture taking care not to deflate the batter.
Pour the batter intothe prepared pan and bake for about 40 minutes or until skewer inserted in thecenter of the cake comes out clean.
Remove the cake fromthe oven and cool completely. Sprinkle with confectioner's sugar. Cut intowedges to serve with vanilla gelato or just plain
Variation ondecoration: Melt 2 ounces semisweet chocolate in a bowl over simmering water.Dip whole shelled hazelnuts in the chocolate andplace in a decorative design on top of the cake.
Thisrecipe is featured on show 1920 - More Piedmont Cooking.
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