by Nadia, Updated Italian Desserts Sicilian Recipes
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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 idea.
![Sicilian Hazelnut Cake (1) Sicilian Hazelnut Cake (1)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0699-4-750x500.jpg)
The region of Piemonte, in northern Italy, is famously known for it’s hazelnuts and an Italian hazelnut cake recipe, or torta di nocciole, which is usally flourless.
However, the Nebrodi mountains located in the north east corner of Sicily are a major producer of hazelnuts as well.
This is the part of Sicily that my parents are from and I had the good fortune to sample these freshly harvested hazelnuts firsthand last September.
![Sicilian Hazelnut Cake (2) Sicilian Hazelnut Cake (2)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2022/09/IMG_5291-750x1000.jpg)
Here’s why you’ll love this hazelnut cake!
- Made with few ingredients, this cake is easy to put prepare. In fact the longest part is separating and beating the egg whites before folding them into the batter. But it’s all worthwhile because the result is a cake with a light and airy textutre.
- The hazelnuts are not overly processed into a fine powder. I coarsely grind them in my food processor and they add extra texture and bite to the cake.
- Not overly sweet, this cake is all about the flavor and texture of the hazelnuts.
![Sicilian Hazelnut Cake (3) Sicilian Hazelnut Cake (3)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0734-2-709x1024.jpg)
Table Of Contents
- Here's why you'll love this hazelnut cake!
- List of ingredients
- Step by Step Instructions
- Recipe Notes
- More Italian cake recipes for you to check out!
- Sicilian Hazelnut Cake Recipe
List of ingredients
![Sicilian Hazelnut Cake (4) Sicilian Hazelnut Cake (4)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0668-2-712x1024.jpg)
- Roasted hazelnuts
- Eggs
- Granulated sugar
- Vegetable oil
- Milk
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar (optional): for serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
![Sicilian Hazelnut Cake (5) Sicilian Hazelnut Cake (5)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0723-4-750x994.jpg)
Step by Step 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. Next, stir in all but 2 tbsps. of the ground 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 hazelnuts over the top.
- Bake 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 ok.
- Let sit for 10 minutes before removing the sides of the pan.
- Cool completely before dusting with powdered sugar (optional) and serving.
![Sicilian Hazelnut Cake (6) Sicilian Hazelnut Cake (6)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0677-2-scaled.webp)
![Sicilian Hazelnut Cake (7) Sicilian Hazelnut Cake (7)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0678-2-scaled.webp)
![Sicilian Hazelnut Cake (8) Sicilian Hazelnut Cake (8)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0680-2-scaled.webp)
![Sicilian Hazelnut Cake (9) Sicilian Hazelnut Cake (9)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0682-2-scaled.webp)
![Sicilian Hazelnut Cake (10) Sicilian Hazelnut Cake (10)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0685-2-scaled.webp)
![Sicilian Hazelnut Cake (11) Sicilian Hazelnut Cake (11)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0687-2-scaled.webp)
![Sicilian Hazelnut Cake (12) Sicilian Hazelnut Cake (12)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0688-2-scaled.webp)
![Sicilian Hazelnut Cake (13) Sicilian Hazelnut Cake (13)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0690-2-scaled.webp)
![Sicilian Hazelnut Cake (14) Sicilian Hazelnut Cake (14)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0717-3-683x1024.jpg)
Recipe 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
Keep well wrapped at room temperature for up to 3 days.
Can hazelnut cake be frozen?
Freeze the cake, well wrapped, for up to one month. Defrost at room temperature and dust with powdered sugar, if desired, before serving.
![Sicilian Hazelnut Cake (15) Sicilian Hazelnut Cake (15)](https://i0.wp.com/www.mangiabedda.com/wp-content/uploads/2023/04/IMG_0694-3-718x1024.jpg)
Did you try out this recipe?
Please let me know how much you enjoyed it by rating it in the recipe card below!
*****
More Italian cake recipes for you to check out!
- Nonna’s Sponge Cake
- Italian Marble Bundt Cake
- Italian Amaretti Cake
- Pistachio Orange Polenta Cake
- Italian Apple Yogurt Cake
- Sicilian Pistachio and Nutella Cake
- Blueberry Olive Oil Cake
- Plum Almond Cake
- Neapolitan Ice Cream Cake Roll
Tried this recipe?Mention @mangiabedda or tag #mangiabedda!
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.
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Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Course: Dessert
Cuisine: Sicilian-Italian
Keyword: hazelnut cake, Italian hazelnut cake, hazelnut cake from Sicily
Servings: 12 servings
Calories: 316kcal
Author: Nadia Fazio
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
Calories: 316kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 23mg | Potassium: 231mg | Fiber: 2g | Sugar: 14g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
Reader Interactions
Comments
Halle
I made this gluten free using Bob’s Redmill 1-1 flour, it worked beautifully and was a lovely texture with a strong hazelnut flavor.Reply
Nadia
Thank you for sharing Halle, this is wonderful and I hope my other GF readers take note that it works well. All the best!
Reply
Noemí
Hello Nadia, I’m looking forward to making the hazelnut sponge cake but I want to know, will I be able to make smaller biscuits with this same recipe?
Reply
Nadia
Hi Noemi, I’ll be honest with you I couldn’t say since I’ve never tried that. If you’re looking for a cookie recipe, I do have one on my blog for 3 ingredient Hazelnut Cookies. Perhaps you might consider that recipe instead!
Reply
Noemi Colón
Thanks Nadia. I’m going to try this recipe. I’m eager to make this recipe.
Reply
Nadia
Hope you enjoy it Noemi!
Reply
josie fanone
Perfect coffee cake. Just like moms recipe! Love everything you do! Thanks:)Reply
Nadia
So glad you enjoyed it Josie and thank you for the kind words. Very much appreciated!
Reply