Torta di Noccioli



2 sticks butter

1.5 c. powdered sugar

1/2 c. honey

9 eggs

1 lb. nocciole (hazelnuts), ground

3/4 lb. all-purpose flour

6 oz. vanilla extract

1 tsp. salt


Combine all ingredients in a bowl. Mix in a small mixer with a whipping attachment for approx. 25 minutes. Transfer the mixture into a spring-loaded cake pan. Bake at 400 for about 45 minutes. Before taking the cake out, check with a thermometer that it is 180F inside. Remove from the oven and let cool for 1 hour before serving. 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno