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hazelnut cake
Torta di Nocciole (Hazlenut cake with butter, lemon zest and "Pane degli Angeli")
Originated from: Piemonte
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

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200 grams (about 7 ounces) hazelnuts, lightly roasted, skins peeled and finely chopped
200 grams (about 7 ounces) sugar
200 grams (about 7 ounces) flour
80 grams (about 2 2/3 ounces) butter, melted and cooled.
5 eggs
1/2 glass (3 ounces) milk
Finely grated zest of 1 lemon
1 1/2 packet of baking powder (e.g. Pane degli Angeli)


Beat the eggs and sugar for a few minutes.

Add the lemon zest and butter.

Add the milk.

Slowly add the flour and baking powder.

Add the finely chopped hazelnuts and mix well.

Pour the batter in a well-greased and floured cake pan.

Bake at 375 degrees F until done.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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