I’ve just returned from a wintertime trip to Italy, and I can’t stop thinking about the incredible grocery stores filled to the brim with dried fruits and nuts for Christmastime baking. Everywhere I turned there were festive displays — piles of crunchy almonds, pistachios, jewel-like dried figs and apricots, and hazelnuts so beautiful you could imagine what you would bake with them while they were still in the container! (I may have to schedule a stop to the large grocery store in Cortona during our Christmastime in Tuscany tour in December.) I was so inspired that I brought some hazelnuts back home with me to the U.S. Since they were toasted, they are permitted through customs (raw nuts aren’t allowed), which made them the perfect edible souvenir. As soon as I unpacked, I knew I had to bake something that truly let those flavors shine. As we just had a major blizzard in Boston, and were homebound for a few days, it was time to take out the stand mixer and bake! This Italian Hazelnut Cake is the delicious result.

The heart of this cake is the toasted hazelnuts, finely ground to create a rich, nutty crumb and deep, roasted flavor. If you can find hazelnuts that are already toasted and skinned, like I did, that’s a wonderful shortcut. But if not, it’s incredibly easy to do yourself. Simply spread the raw hazelnuts in a single layer on a baking sheet and toast them at 350°F (175°C) for about 10 minutes, until fragrant and the skins begin to crack. (Shake the pan several times to prevent burning.) Then transfer the warm nuts to a clean kitchen towel, fold it over, and rub them together — the skins will slip right off. Don’t worry if a few stubborn bits remain; that’s perfectly fine.`

This cake is rich from all those beautiful hazelnuts, yet it’s not overly sweet, making it wonderfully balanced. It pairs perfectly with coffee, tea, or a mug of hot chocolate, and it’s just as lovely served in the afternoon as it is enjoyed for breakfast the next morning. It actually tastes better the next day.

This cake does not have a lot of all-purpose flour, the ground hazelnuts, also known as hazelnut flour, are the stars in this recipe. So for a gluten-free version, simply substitute the ½ cup of all-purpose flour with your favorite gluten-free flour blend. The cake stays moist and tender thanks to the ground nuts, so it adapts beautifully. This recipe comes from the Piedmont region in Italy, which is the largest hazelnut-growing region there. (More on Piedmont in the weeks to come, but can you tell where I’m going with this recipe?)

Simple, rustic, and deeply flavorful, this cake captures a little slice of Italy in every bite. If you wanted to elevate this a bit, you could add some miniature dark chocolate chips. But I think it’s perfect as is.

Italian Hazelnut Cake

Ingredients

• 1 ½ cups whole hazelnuts, roasted and peeled (do not substitute pre-ground hazelnuts)
• ½ cup all purpose flour (or substitute gluten free flour for a GF version.)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick / 4 oz) unsalted butter, at room temperature for several hours
• ¾ cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extra or vanilla bean paste
• powdered sugar for topping (optional)

Directions

1. Heat your oven to 350°F (175°C). Lightly coat a 9-inch springform pan with nonstick spray. Set the pan aside.
2. Using a food processor fitted with the blade attachment, grind the hazelnuts until finely ground but not pasty. Move them to a bowl, add the flour, baking powder, and salt, and mix them with a fork until everything is evenly incorporated. Set this mixture aside.
3. In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until pale and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
4. Gently mix the hazelnut mixture into the butter mixture, stirring just until combined and no streaks remain.
5. Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 40–43 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, remove the cake from the pan and plate on serving platter.
6. If desired, finish with a light dusting of powdered sugar before serving.

Serving and Storing Suggestions

A dusting of powdered sugar: Lightly sprinkling powdered sugar over the top gives the cake an elegant look while keeping its rustic Italian charm front and center.

Fresh whipped cream: A spoonful of softly whipped cream on the side adds a creamy, classic touch that pairs beautifully with the cake’s rich nuttiness.

Chocolate drizzle: For an extra boost of chocolate flavor, drizzle a little melted chocolate over each slice. Perfect for anyone who can’t resist that magic chocolate and hazelnut combo.

Storing: Keep any remaining cake in an airtight container at room temperature for up to three days for maximum freshness. To freeze, wrap the cake securely in plastic wrap and thaw at room temperature before serving.