Just like Nonna used to bake  Hazelnut cake

Torta di nocciole

Italians know that the best hazelnuts come from Piedmont, where this humble cake was also born as a way to use up excess nuts.

Some like to include a spoonful or dạy làm bánh âu two of cocoa powder, but I prefer the nutty flavour of hazelnuts with just a splash of espresso added.

SERVES 8

125g unsalted butter, học làm bánh kem softened, plus extra for greasing

250g raw, shelled hazelnuts

100g plain flour

1½ tsp baking powder

125g granulated sugar

4 eggs, separated

60ml freshly brewed espresso, cooled

125ml whole milk

• Preheat the oven to 180C/ 160C fan/gas 4.

  Grease and day lam banh nuong line a round springform cake tin approximately 23cm in diameter. Pulverise the hazelnuts in a food processor to a fine, sand-like texture. Place in a large bowl with the flour and cách làm bánh mì baking powder.

• Beat the butter and sugar together in another mixing bowl until pale and creamy.
• Whip the egg whites to stiff peaks and set aside.
• Add the yolks to the butter and sugar and mix.

  Next, add the dry ingredients, then the cooled espresso and milk, and stir with a spatula or wooden spoon until just combined. Finally, fold in the egg whites.

• Gently pour the batter into the tin and bake for 30-35 minutes, or until the top is springy and deep golden brown – a skewer inserted into the middle of the cake should come out clean.
• Remove from the oven and leave to cool completely before removing from the tin.

TIP This cake keeps well for up to three days – store any leftovers in an airtight container or covered in a cool place.