Angela Pitts Nipple Slip

Torta alle Nocciole

'Seeeeeraaaaaaa :-)
after the success of Sponge spain last week, this Sunday morning I decided to try with another cake and this time the choice fell on this wonderful cake Hazelnut taken by one of the many Gio magazines.
I must say that, following the doses reported by the magazine, we had problems in the area so those who will give you the doses are suitably modified to ensure that the cake is in the best way (in our opinion, those who had written the recipe had drunk much ...).
And here the ingredients (already modified doses):

Ingredients:

- 300 grams of flour type 00
- 100 grams of shelled hazelnuts toasted already
- 100 grams of walnuts
- 50 grams of hazelnut flour
- 200 grams of sugar
- 120 g butter
- 4 eggs
- a packet of yeast vanilla
- the zest of a lemon

If you do not unable to find the nuts already shelled and roasted, just sneak a few, put them on baking paper and leave roast in oven at 180 degrees for about 10 minutes turning occasionally. They moved on a towel and rub vigorously to remove the skins.
If you find them already toasted, then put them in a food processor along with nuts and reduce grain (not to be dust but not too big).
Take a baking dish about 22 cm in diameter, is covered with buttered parchment paper with butter too, lies in the bottom half of the hazelnuts and walnuts in a way that makes the basis of our sweet

Cut the butter into small pieces and soften in the microwave for a few seconds in a large bowl, whisk it vigorously with a whisk eggs and sugar and add the butter, flour and hazelnuts lemon zest stirring well. Then the mixture is combined flour and baking powder sifted and continue to stir, mixing well.

eggs, sugar and butter

addition of hazelnut flour, yeast and flour 00

Pour the mixture into the mold and the surface is sprinkled with the mixture of hazelnuts and walnuts in grain; you bake at 180 degrees for about 35-40 minutes. After baking, allow to cool for 5 minutes and then detaches from the pan and put on a plate to continue the cooling process.

pour the mixture into the pan

dolce pronto per il forno

Bene...spero che questo dolce vi possa ispirare...io ho avuto qualche problema di cottura...l'ho dovuto lasciare più del dovuto ma alla fine mi sembra che il risultato sia venuto ottimo, voi che dite?? all'assaggio vi posso garantire di si...bye bye e alla prossima ricetta :-)) buon appetito a tuttiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.....