We like to twist traditional recipes and make them our own. This cake is an adaptation of a recipe from Monferrat, Piedmont, not far from our friends at Altalanga and where awesome wine is made every year.
Instead of using white flour, we replaced it with almond meal, and it made it truly delicious.
350g Toasted Hazelnuts
100g Almond meal
3 Eggs separated
16g Baking Powder
Pinch of Salt
In a mixer, ground the hazelnuts. If you are preparing this on a hot day, place them in the freezer for 10 minutes. This way, the natural oil inside them won't be released so easily.
Add the sugar, almond meal, baking powder and pinch of salt, mix the ingredients. Add the yolks and combine.
In another bowl, whisk the whites till you get soft peaks. Gently, combine the egg whites to the mix, folding from bottom up. Place the mix in a 26cm tin and bake at 170°C for 40 minutes.
Serve with apricot compote, ice cream or marmalade.