Hazelnut Cake

Torta Di Nocciole


Hazelnut Cake:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 cup semolina flour
6 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup milk
1 cup ground toasted hazelnuts

3 cups water
2 cups sugar
2 thick lemon slices
Whipped cream (optional)
Fresh strawberries (optional)
Serves 12
Printable Version
Preheat the oven to 350 F. Grease a 9 x 13 inch baking dish. In a large mixing bowl, cream the butter and sugar with an electric mixer until lightened in color and fluffy, about 2-3 minutes. Beat in the semolina flour a little at a time. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, combine the all-purpose flour and baking powder. Stir the dry ingredients into the batter, alternating with the milk. Stir the hazelnuts. Pour the batter into the greased pan and smooth the top with a spatula. Bake until the top is golden brown, about 25-30 minutes.
While the cake is baking, make the syrup. Combine the water, sugar and the lemon slices in a medium saucepan and bring to a boil over medium-high heat. Boil for 15 minutes and remove from the heat Set aside and let cool slightly.
Remove the cake from the oven and prick the top with a knife or skewer in several places. Spoon the syrup over the cake and let cool completely.
Cut the cake into diamond-shaped pieces. Serve with a dollop of whipped cream and top with a strawberry, if you wish.
©2013 Nick Stellino Productions