The Langarola cake, or Cortemilia cake, or hazelnut cake, has peasant origins and was prepared for Christmas using the leftover hazelnuts from the summer harvest and could contain rum and flour.
Until a few years ago, it could be found with the addition of different ingredients, such as cocoa flour, rum and/or yeast.
Recently, Piedmontese pastry chefs have placed it under a disciplinary, establishing that the dessert should be called Cortemilia cake and must contain a percentage of Piedmont Hazelnuts IGP, Tonda Gentile quality, equal to 35%, plus eggs, sugar, and butter.
The only permitted variations: a possible addition of soft wheat flour or vanilla yeast.
Excluding additives and other ingredients.
The version I propose to you is “in a mug”, a sort of Langarola mugcake, as it debuts for the section of Christmas around the world.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1 mug
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Langarola Cake in a Mug Ingredients:
- 2.8 oz hazelnuts (Tonda Gentile from Piedmont)
- 3.2 tbsp sugar
- 3.5 tbsp butter
- 1 egg
Tools
- 1 Cup 3.5 in
Steps
Mix butter with sugar.
Add the egg, continuing to mix.
Chop the hazelnuts in a kitchen mixer and add them to the mixture.
Butter and flour a cup about 3.5 inches in diameter, cook in the microwave at 800 Watts for 2 minutes.
Turn it upside down and serve it with a sprinkle of powdered sugar.
It is often served with the traditional hot zabaglione (made with Moscato, Barolo or Barbaresco) or accompanied by Moscato d’Asti or Bracchetto d’Acqui
