- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Regional Italian
- Energy 362.90 (Kcal)
- Carbohydrates 43.14 (g) of which sugars 32.41 (g)
- Proteins 5.15 (g)
- Fat 20.22 (g) of which saturated 8.71 (g)of which unsaturated 5.27 (g)
- Fibers 2.67 (g)
- Sodium 22.90 (mg)
Indicative values for a portion of 93 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
Use a 8-inch diameter springform pan, so the cake is the right height to be sliced. If you don’t have this size, adjust the quantities according to your pan.
You can use jam of currants, raspberries, blueberries, mixed berries, as you prefer.
If you don’t have ready-made hazelnut flour, process the same weight of peeled and toasted hazelnuts in a food processor, adding a tablespoon of sugar from the total amount.
If you want to decorate the cake, you can use stencils like these.
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