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italian hazelnut cake
Filbert Torte/Torta di Avellana (Italian hazenut Cake made without shortening, with flour, eggs and sugar )
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

4 eggs, separated
2/3 cup filberts, ground
2/3 cup sugar
1 scant cup flour



Directions

Beat egg yolks with sugar until thick; add flour, nuts and fold in stiffly beaten egg whites.

Pour mixture into a buttered and floured torte pan, and bake in a slow oven (325 degrees F.) about 45 minutes.

Cover cake with a plain or chocolate icing.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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