February recipe: hazelnut cake

Still a little patience, and soon we’ll be out of the winter period. But in these weeks of passage, when that cold we thought we had left behind might suddenly reappear, it’s good to program a breakfast, but also an afternoon snack, with a simple cake every young and old has always loved for its taste, and because we recharge in a natural way.
Then, if we want to put near a glass of Brachetto d’Acqui from the winery La Torre di Castel Rocchero … .., well, all you gentlemen are served …!


3 eggs
100 grams of butter
200 grams of flour
a tablespoon of yeast
150 grams of hazelnuts
200 grams of sugar
a tablespoon of olive oil
a small cup of milk


Take a tablespoon of yeast and add in the three eggs, butter and flour mixing all up. Toast and then chop the nuts very finely; add them to the sugar, oil and milk. Whisk together all the ingredients and when they will be well blended, pour them into a greased cake tin and bake it, in a preheated oven, for 35 minutes at 180°C.
Once the cake is perfectly baked, let it cool and sprinkle it with powdered sugar.

Suggested wine: Brachetto d’Acqui by La Torre di Castel Rocchero.

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