Hazelnut cake

• Difficulty: easy
• Time: 1 hour and 15 minutes
• Servings: 6 people
• Calories: 530 / serving

We offer you a delicious hazelnut cake that we took from the famous book of Artusi, even though he had pompously called it, Gateau a la noisette, using the French language. The result was truly a success, in fact the cake was soft but without crumbling and with a pleasant nutty taste enhanced by the almonds, in fact to be precise this cake should be called “hazelnut and almond cake”. This cake is suitable for celiacs as rice flour is used to prepare it.

Ingrediants

• 170 grams of sugar
• 125 grams of rice flour
• 100 gr of butter
• 4 eggs
• 50 gr of shelled hazelnuts
• 50 grams of shelled almonds
• vanilinna or 1 vanilla bean
• powdered sugar to taste

Preparation

1. 1. Remove the dark skin covering them from the hazelnuts and almonds, soaking them in boiling water.

1. 1. Dry and lightly toast the hazelnuts and almonds in the hot oven.

1. 1. Reduce the hazelnuts and almonds into very fine powder by shredding them together with two tablespoons of the required sugar (Artusi said precisely to do this with a mortar, we used a food processor with excellent results).

1. 1. Pour the hazelnut and almond powder into a bowl.

1. 1. Add the rice flour and mix to mix the two powders well.

1. 1. Break the eggs into another bowl.

1. 1. Pour the remaining sugar over it and work vigorously until the mixture is light and fluffy (we beat it by hand for 5 minutes, but if you have an immersion mixer, use it as well).

1. 1. Flavored with vanillin or with the black seeds contained within the pod, we used vanillin bought in quantity instead of in sachets, with a considerable saving.

1. 1. Pour the mixture of hazelnuts, almonds and rice flour over the eggs.

1. Always work with a whisk to perfectly blend the two.
2. Melt the butter in a double boiler or in the microwave on low power.
3. 
4. Finally add the melted butter and work the mixture again with the whisk.
5. 
6. Grease a pan and sprinkle it with a mixture of flour and powdered sugar (for celiacs use rice flour); the use of half flour and half icing sugar then allows you to turn out the cakes to perfection.
7. 
8. Pour the mixture into the pan.
9. 
10. Bake the cake in a preheated oven at 180 degrees for 30 minutes, however at the end check the cooking with a toothpick.
11. 
12. Remove the cake from the pan and place it on a serving dish.
13. 
14. When the cake is completely cold, sprinkle it with icing sugar.
15. 
16. Enjoy this delicious hazelnut cake, also suitable for celiacs, at the end of Sunday lunch, or in the middle of the afternoon with a nice cup of tea.
17. This hazelnut cake is recipe 564 from Artusi’s book “Science in the kitchen and the art of eating well”, where it is called Gateau a la noisette. Photo by fugzu