中文
  • HOME
  • ABOUT
    • CREDITS
    • RESOURCES
    • Privacy Policy
  • ITALY
  • RECIPES
  • INGREDIENTS
  • EQUIPMENT
  • TECHNIQUE
  • WINE
  • Free Updates
  • BLOG
  • chinese

Living a Life in Colour

a guide to Italian food, wine and culture

Hazelnut cake- 3 ingredients combined to make an irresistible cake

November 6, 2018 By wooweiduan Leave a Comment

Hazelnuts are one of our favourite ingredients. Their intense nutty flavour combined with chocolate, honey, pears or cream make a perfect autumn dessert. Hazelnut cake is a traditional cake from Piedmont which is renowned for their hazelnuts many of which make their way into Ferrero Roche. This cake has only 3 ingredients but feel free… 

Read More »

Filed Under: Any Season, Autumn Recipes, Child friendly desserts, Child friendly recipes, Courses, Dairy free desserts, Dairy-Free recipes, Dolci (Dessert) Recipes from Piemonte (Piedmont), Dolci (Desserts), Egg Recipes, Gluten free desserts, Gluten-Free Recipes, Hazelnut Recipes, Recipes from Piemonte (Piedmont), Vegetarian Desserts, Vegetarian recipes, Winter Recipes

Torta di nocciole (hazelnut cake) – Piemonte

Torta di nocciole (hazelnut cake) – Piemonte   Print Prep time 15 mins Cook time 35 mins Total time 50 mins   It is difficult to believe that 3 ingredients can make such an amazing cake. Of course, as there are so few, the flavour of your hazelnuts will be the most important factor in… 

Read More »

Pan di ramerino (rosemary and raisin rolls) – Toscana

Pan di ramerino (rosemary and raisin rolls) – Toscana   Print Prep time 24 hours Cook time 30 mins Total time 24 hours 30 mins   Our favourite Easter breakfast though is pan di ramerino, sweet rosemary and raisin rolls. One could consider them a slightly exotic version of hot cross buns. The smell of these… 

Read More »

Necci (chestnut crepes) – Toscana

Necci (chestnut crepes) – Toscana   Print Prep time 2 mins Cook time 15 mins Total time 17 mins   Necci are a traditional sweet from the mountain communities in the provinces of Pistoia, Garfagnana and Lunigiana. They have a sweet earthiness about them which marry perfectly with the honey drizzled over them. Creamy ricotta… 

Read More »

Orange marmalade (marmellata di arance amare)

Orange marmalade (marmellata d’arancia amaro)   Print Prep time 15 mins Cook time 1 hour Total time 1 hour 15 mins   Italian marmalade contains less sugar than it’s British counterpart. Traditional Italian recipes will call for whole oranges to be soaked in water for several days and then ground but this recipe speeds up… 

Read More »

Sgroppino (lemon slush cocktail) – Veneto

Sgroppino (lemon   Print Prep time 10 mins Cook time 1 min Total time 11 mins   Whoever decided to combine sorbet and a spritz is an absolute genius. Sgroppino is a traditional digestif from Venice which combines lemon sorbet with vodka and prosecco; sort of an alcoholic slushy. It is the perfectly light sweet… 

Read More »

Pere al vino rosso (pears poached in red wine) – Piemonte

Pere al vino rosso (pears poached in red wine)   Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins   This is a traditional local dish from Piemonte using the local variety of pear, Martin Sec. The pears are poached in red wine sweetened with sugar and flavoured with… 

Read More »

Learn how to make Italian recipes for family and friends.

Recipes

Connect

Woo Wei-Duan provides practical instruction on Italian cooking and recipes as well as musings on life and family on this website. Read More…

Contact Us

Learn how to make Italian recipes for family and friends.

Featured posts

Venice flooding in 1966 by By Unknown
Panzarotto (a deep-fried pizza pocket filled with molten mozzarella and tomato sauce)
Creative Commons Licence
Mei Man Ren Sheng by Woo Wei-Duan is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.