Eugenia's Hazelnut Cake is a traditional Piedmontese dessert, made with chopped hazelnuts that give a crunchy texture and an intense aroma. Perfect to enjoy with a cup of coffee or to serve as a dessert after a special dinner.
In a bowl, mix the hazelnuts, the eggs, the sugar, the flour mixed with the baking powder, the milk, the oil, the coffee and 100 g of melted butter. Mix well.
Butter a cake pan and pour in the mixture. Bake in the oven at 180 degrees Celsius for 40 minutes.
According to the tradition of the Langhe, it should be low.
Cake pan
Blender
Italy
| Energy (kcal) | 338.26 |
| Carbohydrates (g) | 25.5 |
| of which Sugars (g) | 15.43 |
| Fat (g) | 23.37 |
| of which Saturates (g) | 6.25 |
| Protein (g) | 7.13 |
| Fiber (g) | 1.96 |
| Sale (g) | 0.08 |
