- ⅝ lb hazelnuts
- 7 oz all-purpose flour
- 3 ½ oz butter
- 5 oz sugar
- ½ cup coffee
- ½ cup milk
- 1 package baking powder
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Rum
- 1 pinch vanilla powder (or vanilla extract)
On the oven tray lightly roast the peeled hazelnuts, then finely chop them. Mix the chopped hazelnuts with sugar and flour, then blend in three beaten eggs, coffee, milk, oil, rum, vanilla extract, yeast, and finally the melted butter.
Pour mixture in a buttered low-edged large tin. The cake must be 0.8 inch thick. A good way is to wrap the mixture in oven aluminum foil completely, then gently press it with your hands into the mold to make it into a nice even round shape.
Bake in hot oven (400°F) for 30 minutes. Serve at room temperature.
The hazelnut tree, found throughout across the northern hemisphere, was on of the first fruit trees to be used and cultivated by man.
The species spread widely and quickly became fundamental for the economy of the first nomad populations.
Hazelnuts have held a significant symbolic value in Northern Italy for more than 3,000 years, where they were toasted and used as funeral offerings to place inside the tombs.
The importance of this fruit is based primarily on the large amount of oil that could be collected by grinding the nuts.
In Piedmont, in particular, hazelnuts were used to make a paste that was stored inside vases and used to make a number of regional dishes, especially cakes. And beginning in the 19th century, hazelnut paste also became an essential ingredient of gianduja, a hazelnut-flavored chocolate.
Did you know that...
In ancient Rome receiving the gift of hazelnut tree was supposed to bring happiness to the recipient?
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