Piedmont nut cake

Piedmont nut cake

Total: 1 hr | Active: 30 min.
Nutritional value / piece: 393 kcal
, Fat: 31 g
, Carbohydrate: 18 g
, Protein: 8 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Hazelnut paste

150 g hazelnuts, toasted (e.g. Fine Food Nocciola Piemonte IGT)


125 g butter, soft
¼ tsp bourbon vanilla powder
1 pinch salt
1 tbsp kirsch
125 g icing sugar
4 eggs
150 g hazelnuts, (e.g. Fine Food Nocciola Piemonte IGT), finely chopped
100 g hazelnuts, coarsely chopped
80 g white flour
1 tsp baking powder
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Hazelnut paste

Blitz the hazelnuts in a food processor until you have a smooth, thick paste.


Place the butter, vanilla, salt and kirsch in a bowl along with the hazelnut paste. Beat using the whisk on a hand mixer. Sieve in the icing sugar, continue to beat until the mixture is light and creamy. Whisk in the eggs one at a time. Combine the hazelnuts, flour and baking powder, stir into the mixture. Transfer the cake batter to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove the tin frame, slide onto a cooling rack and leave to cool completely.

Good to know
Note: Instead of using hazelnuts for the hazelnut paste, try almond butter or chestnut puree.

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