Inspired by my bounty from Tony Inzana's farmers' market booth, I decided to make a traditional Torta Di Nocciole Piemontese, a hazelnut cake from the Piedmont region of Italy.
1 T baking powder
3 eggs, separated
1 C organic granulated sugar
8 T melted butter
1 3/4 C white whole wheat flour
2 C raw hazelnuts, chopped
4 T milk
1 T pure vanilla extract
1/2 t anise seeds
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the baking powder with the egg yolks. Fold in the melted butter, then add the sugar, flour, hazelnuts, anise seeds, and milk. The batter will be very thick. In a separate bowl, beat the egg whites until thick and stiff. Gently fold the whites and vanilla into the batter.
Pour the batter into a buttered round pan. Place in oven and bake between 35-45 minutes until cake is lightly browned.
Serve with a cordial of Frangelico (hazelnut liqueur) while still warm.