Sicilian Hazelnut Cake Recipe

Fork cutting into slice of hazelnut cake.

Sicilian Hazelnut Cake Recipe

Hazelnuts grown in the Nebrodi mountain range of Sicily are beautifully showcased in this simple cake. Light, airy and not overly sweet, this hazelnut cake is a quick and easy last minute dessert suggestion.

Course Dessert

Cuisine Sicilian-Italian

Keyword hazelnut cake, Italian hazelnut cake, hazelnut cake from Sicily

Prep Time 30

Cook Time 40

Servings servings

Calories 316kcal

Author Nadia Fazio

Equipment

1 9-inch springform pan

Ingredients

1 3/4 cups shelled hazelnuts
3 large eggs
½ cup vegetable oil
¾ cups granulated sugar
½ cup milk
1 tsp vanilla extract
1½ cups all-purpose flour
2 tsp baking powder
pinch salt
powdered sugar for dusting optional

US Customary - Metric

Instructions

Roast the hazelnuts: placed shelled hazelnuts on a baking sheet and roast in a 350 degrees F preheated for 15 minutes. Remove the skins and set aside to cool.
Transfer the cooled hazelnuts to the bowl of your food processor. Process until coarsely ground.
Line the bottom of a 9-inch springform pan with parchment paper and grease the bottom and sides with butter.
Whisk together egg yolks; sugar and oil in a large bowl. Stir in the milk and vanilla extract.
Use a rubber spatula to stir in the flour and baking powder. Stir in all but 2 tbsps. of the chopped hazelnuts.
Whisk the egg whites with a pinch of salt until the whites form stiff peaks. Gently fold half the egg whites into the batter with the rubber spatula. Stir in the remaining whites until no traces of egg white are visible.
Pour the mixture into the prepared springform pan. Evenly sprinkle the reserved ground hazelnuts over the top.
Bake at 350 degrees F until golden and a toothpick inserted in the center of the cake comes out clean, about 40-45 minutes. The top of the cake may crack slightly, that is fine.
Let sit for 10 minutes before removing the sides of the pan.
Cool completely before dusting with powdered sugar (optional) and serving.

Notes

Substitutions and Variations

-The milk may be replaced with non-dairy options such as almond, soy or coconut milk.
-Do not substitute purchased hazelnut flour. Coarsely grind shelled, roasted hazelnuts for the best texture.

Storage

-Store, well wrapped, at room temperature for up to 3 day.s

Can this cake be frozen?

-Freeze, tightly wrapped, for up to one month. Defrost at room temperature and dust with powdered sugar, if desired, before serving.

Nutrition