For a university food fair I participated in this week, I brought a modernised Piedmontese hazelnut cake, originating from the piedmont region of Italy. It is a relatively simple, easy-to-make cake that is normally served with just a light dusting of sugar, but I wanted to take the presentation a step further by adding Nutella (originating from the same region) with crushed Ferrero Rocher pieces to update the recipe.
I chose to make this dish because I really wanted to make something simple and sweet, that I could cut into smaller serving portions and be creative with presentation. The Piedmont region is well known for its hazelnuts, which are featured in many of its regional dishes. Nutella is perhaps one of the most notable examples of the global spread of the area’s local products.
The cake was a little tricky for me: whipping the eggs took a long time (I had to borrow my sister’s electric mixer) and the cake didn’t rise at all when it baked. In the end, however, I was really happy with how moist it was and surprised at how such a small list of ingredients could create such a flavoursome cake.
I was quite happy with how the others received it at the food fair. It was the only cake of its kind that I could see and it was all gone within an hour. I think the Nutella topping made it more popular with the other students.
PIEDMONTESE HAZELNUT CAKE
- granulated sugar
- hazelnuts, toasted and skins removed
- egg yolks
- egg whites
- Pinch of salt
Sources: The recipe and information for this cake came from http://labellasorella.com/2015/04/hazelnut-cake/