Torta di Nocciole: Italian Passover Flourless Hazelnut Cake

When the Israelites left Egypt more than 3,300 years ago, they were in a bit of a hurry and didn’t wait around for their bread to rise. Observant Jews still commemorate their exodus by skipping the leavening, and during the eight days of Passover, regular flour is not used in food preparation for fear that it may have come into contact with water, thereby activating the rising process. I see baking without flour ground from grains as an opportunity for creativity. In that spirit, here is a historic Jewish recipe that complies with the special rules of Passover.

Introduction

One ancient recipe for a nut flour cake comes from the Piedmont region in Italy. Italy boasts one of the longest continuously residing Jewish communities in the world. The first Jews arrived in Roman Italia in the 2nd Century BCE. Italian Jews adopted local ingredients to prepare dishes for their holidays.  

Traditionally, in the Piedmont area, hazelnuts were harvested in the summer, and the leftovers were used to make desserts for the winter. With just three ingredients, you can whip up a delicious cake that Piedmontese grandmothers once made at home, and which today is also produced by renowned pastry chefs and served in Italy's finest restaurants. Here is a traditional hazelnut cake recipe that is perfect for Passover.

Ingredients

Torta di Nocciole: Hazelnut Cake

4 eggs
1 ½ cups toasted hazelnuts
1 cup sugar
A pinch of salt (1/8 teaspoon)

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Line a baking pan with parchment paper.

Step 3

Finely chop the hazelnuts in a food processor.

Step 4

Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt until stiff.

Step 5

Whisk the egg yolks with the sugar.

Step 6

Add the processed hazelnuts to the egg yolk mixture. Mix well, then gently fold in the whipped egg whites.

Step 7

Pour the batter into the prepared baking pan.

Step 8

Bake for 30-35 minutes.

Check for doneness with a toothpick before pulling the cake out of the oven.