Ciambella alle nocciole

The hazelnut ciambella is a delicious cake and quite simple to prepare. Here is the recipe with an Italian twist.

Ingredients

• 200 g of toasted and chopped hazelnuts
• 200 g of sugar
• 200 g of all-purpose flour
• 100 g of soft butter
• 4 eggs
• 1 packet of baking powder
• A pinch of salt

Optional for an even more Italian touch:

• Grated zest of 1 untreated lemon

Preparation

1. Turn on the oven and preheat it to 180 °C.
2. In a bowl, cream the soft butter with sugar until you have a homogeneous and fluffy mixture.
3. Separate the yolks from the whites. Add the yolks to the mixture of butter and sugar, one at a time, mixing well after each addition.
4. Add the chopped hazelnuts and grated lemon zest (if you’re using it), mixing well to evenly distribute the flavor.
5. Sift together the flour with the baking powder and pinch of salt, then add it gradually to the mixture, mixing gently to avoid deflating it.
6. In another bowl, beat the egg whites until stiff peaks form and gently fold them into the mixture, stirring from the bottom up to keep the air and lightness in the batter.
7. Pour the batter into a previously buttered and floured ciambella mold.
8. Bake the ciambella for about 40 minutes or until a toothpick inserted in the center comes out clean.
9. Let the ciambella cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.

Curiosity

The hazelnuts used in this recipe are a very beloved ingredient in Italian pastry. In particular, hazelnuts from Piedmont, known as “Nocciole del Piemonte IGP,” are renowned for their exceptional quality and are widely used in the production of artisanal sweets, such as the famous gianduiotto.

I hope you enjoy preparing and tasting this hazelnut ciambella! If you wish, I can also recommend a dessert wine or an Italian coffee to accompany the taste.