• Time

    50 minutes

  • Difficulty

    Easy

  • Course

    Desserts and Fruit

  • Italian Region

    Piedmont

Ingredients

Servings 8

  • ⅝ lb hazelnuts, peeled
  • 7 oz all-purpose flour
  • 3 eggs
  • 3 ½ oz butter
  • 5 oz sugar
  • 1 cup coffee, and milk
  • 1 package baking powder
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Rum
  • 1 pinch vanilla powder (or vanilla extract)

Preparation

20 minutes preparation + 30 minutes cooking

On an oven sheet, lightly toast the shelled hazelnuts then chop them up.

Add the flour and sugar to the chopped mixture, then soften the mixture by adding the beaten eggs, coffee, milk, oil, rum, vanillin, yeast, and last of all, the melted butter. Put the preparation in a buttered wide oven-dish with low sides.

The cake should be 0.8 inch thick. A good system is to wrap the dough in aluminum foil closed also on top: press lightly into the mold with the hands so that it forms a regular shape.

Bake in a hot oven (400°) for 30 minutes. Serve at room temperature.