Dive into the true flavours of Piedmont with this Langhe hazelnut cream cake, a dessert that holds all the richness and elegance of Italian baking. Langhe Hazelnut Spread turns a simple bake into a memorable experience, where the deep scent of toasted hazelnuts meets a soft, tender crumb.
This cake is a happy meeting of tradition and modern taste: perfect for closing a Sunday family lunch or for spoiling guests on special occasions. The balanced sweetness of the hazelnut cream, typical of the finest Piedmontese products, works beautifully with the soft texture of the cake, giving a dessert that is refined and comforting at once. Read more about the history of Piedmontese cooking and the specialities of the region on the Slow Food website.
Making this cake is simple and within everyone's reach, yet the result is the kind that leaves people speechless. Every slice tells the story of a place — the Langhe, famous the world over for hazelnuts of the highest quality — and of a baking tradition whose strength lies in simplicity and honest ingredients.
History and Origins
The Langhe, the hill country of south-western Piedmont, have for centuries been the undisputed home of the Nocciola Tonda Gentile, a hazelnut with IGP status and one of the most celebrated Italian foods in the world. Hazelnut growing here has old roots, going back at least to the nineteenth century, when local farmers began selecting the finest varieties for their distinctive flavour.
Turning hazelnuts into spreadable creams is a more recent chapter of that tradition, born from the wish to preserve and make the most of this remarkable nut. The Nocciola Tonda Gentile delle Langhe stands out for its intense aroma, balanced sweetness and the ease with which its skin comes away — qualities that make it ideal for creams of the highest quality. Today this speciality has become a symbol of Piedmontese food around the world, enjoyed both on the table and as an ingredient in fine pastry.
Ingredients
- 200 g Langhe Hazelnut Spread
- 3 medium eggs
- 150 g plain flour
- 100 g caster sugar
- 80 g softened butter
- 1 sachet of baking powder
- 1 pinch of salt
- Butter and flour for the tin
Method
- Preheat the oven to 180 °C. Butter and flour a 24 cm round cake tin.
- In a large bowl, whisk the eggs with the sugar until pale and foamy.
- Add the butter, softened to room temperature, and keep stirring gently.
- Fold in the Langhe Hazelnut Spread a little at a time, working gently from the bottom upwards.
- Sift the flour with the baking powder and the pinch of salt, then stir into the mixture until smooth.
- Pour the batter into the prepared tin and level the surface with a spatula.
- Bake for 30–35 minutes, or until a skewer inserted in the centre comes out dry.
- Leave to cool completely before turning out and serving.
Wine and Beer Pairings
A hazelnut cream cake is sweet and rich at the same time: the sugar in the cream, the butter in the batter, and the toasted note of the hazelnut that everything starts from. A dry white cannot hold its own here — against that sugar it falls flat. What you want is a sweet wine with a nutty note of its own, one that carries the hazelnut forward instead of fighting it.
The Dessert Wine We Recommend
Recioto di Soave D.O.C.G. — Tenuta Trabucchi — Dried Garganega finishes on a bitter almond, the hazelnut's closest relative: that is the note where the two meet. Above it sit apricot, honey and white flowers; beneath, the grape's typical acidity, which here does the decisive work — it cuts through the butter in the cake and stops the mouthful from cloying. Serve it cool, 10–12 °C, in a small glass.
The Sweeter Alternative
REDAVIDE Passito Veneto Bianco I.G.T. — Dama del Rovere — A softer white passito, with ripe yellow fruit and honey to the fore and less acidity than the Recioto: here the sweetness adds to the cake's rather than balancing it. It is the choice for an enveloping end to a meal, and it should be poured in small measures. Serve at 10–12 °C.
Craft Beer as an Alternative
MonfeneraBock — doppio malto alle castagne — Chestnut and hazelnut are the same autumn: this doppelbock puts in the glass what the cake has in its batter, and the toasted malt picks up the crust of the bake. It adds no sugar — its measured bitterness tempers it, if anything — and the carbonation lightens the butter. This is the late-autumn afternoon choice. Serve at 10–12 °C.
Want to know more about the style? dark and doppelbock beers
Serve It With
For an even more indulgent experience, try your hazelnut cream cake alongside Yeast-Free Crackers with Sesame and Poppy Seeds. The crunch of the crackers and the flavour of the seeds create a contrast in texture that brings out the softness of the cake.
Variations and Tips
- For a richer version, fold 50 g of dark chocolate chips into the batter
- Try replacing half the plain flour with almond flour for a deeper flavour
- Serve the cake dusted with icing sugar and scattered with chopped toasted hazelnuts
- For an even more indulgent dessert, cut the cake in half horizontally and fill it with a further layer of hazelnut cream
Frequently Asked Questions
Can I make the cake without eggs?
Yes: each egg can be replaced with 60 g of plain yoghurt, or with a mixture of 1 tablespoon of ground flaxseed and 3 tablespoons of water.
How long does the cake keep?
In an airtight container the cake keeps at room temperature for 3–4 days. It can also be frozen for up to a month.
Can I use a different hazelnut cream?
Do use a high-quality hazelnut cream such as the one from the Langhe: it is what guarantees the best result in flavour and texture.
