How to Make Torta alla Monferrina: A Taste of Italian History in Every Bite

Torta alla Monferrina, also known as “torta di nocciole” or hazelnut cake, is a traditional Italian dessert hailing from the Piedmont region. This rustic yet elegant cake boasts a crispy, crumbly crust and a soft, nutty filling that will transport your taste buds straight to the Italian countryside.

The beauty of this torta lies in its simplicity. With just a handful of pantry staples, you can recreate a piece of Italian history in your own kitchen. Whether you’re an experienced baker or a novice looking for an approachable recipe, this torta is sure to impress. So, let’s gather our ingredients and embark on a culinary journey to the heart of Italy!

Ingredients You’ll Need

For the Crust:

• 300 grams (2 cups) all-purpose flour
• 100 grams (1/2 cup) granulated sugar
• 100 grams (7 tablespoons) unsalted butter, cold and cubed
• 2 large eggs
• 1 teaspoon baking powder
• A pinch of salt

For the Filling:

• 200 grams (1 1/2 cups) blanched hazelnuts, toasted and finely ground
• 100 grams (1/2 cup) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of one lemon (optional)

Torta alla Monferrina Ingredients

Tools of the Trade

• 2 mixing bowls
• Whisk
• Spatula
• 9-inch springform pan
• Parchment paper

Let’s Get Baking!

Making the Crust

1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Cut in butter: Add the cold cubed butter to the dry ingredients and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
3. Add eggs: Make a well in the center of the mixture and add the eggs. Use a fork to lightly beat the eggs before incorporating them into the dry ingredients.
4. Form the dough: Gently bring the dough together with your hands. Do not overwork it. If the dough seems too dry, add a tablespoon of cold water at a time until it just comes together.
5. Rest the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will allow the gluten to relax, making the dough easier to roll out.

Preparing the Filling

1. Grind hazelnuts: If you haven’t already, toast the hazelnuts in a preheated oven at 350°F (180°C) for 10-12 minutes, or until fragrant. Once cooled, rub the hazelnuts between your hands to remove the skins. Finely grind the hazelnuts using a food processor or blender.
2. Combine ingredients: In a separate bowl, whisk together the ground hazelnuts, sugar, eggs, vanilla extract, and lemon zest (if using).

Assembling the Torta

1. Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Grease and lightly flour a 9-inch springform pan. Line the bottom with parchment paper for easy removal later.
2. Roll out the dough: On a lightly floured surface, roll out the dough into a circle slightly larger than your pan. Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides to create an even crust.
3. Add the filling: Pour the hazelnut filling into the crust and spread it evenly.
4. Decorate the top: For a traditional touch, use the leftover dough scraps to create decorative strips or cutouts on top of the filling.

Baking Time

Bake the torta for 40-45 minutes, or until the crust is golden brown and the filling is set. The filling may puff up slightly during baking but will settle as it cools.

Torta alla Monferrina Baking

Tips for a Perfect Torta

• Toasting the hazelnuts is key! It intensifies their flavor and aroma, resulting in a more flavorful cake.
• Don’t overwork the dough. Overmixing can lead to a tough crust. Handle the dough as little as possible.
• Check for doneness. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, it’s done.
• Let it cool completely. Allow the torta to cool completely in the pan before slicing and serving. This will prevent the filling from crumbling.

Serving and Enjoying Your Torta

This delightful torta can be enjoyed warm or at room temperature. Dust it with powdered sugar for an extra touch of sweetness, or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent treat.

Frequently Asked Questions

Q: Can I substitute other nuts for the hazelnuts?

A: While hazelnuts are traditional, you can experiment with other nuts like almonds or walnuts. Keep in mind that the flavor and texture of the cake will vary slightly.

Q: Can I make this cake ahead of time?

A: Absolutely! Torta alla Monferrina can be stored at room temperature in an airtight container for up to 2 days.

A Taste of Tradition

Torta alla Monferrina is more than just a cake; it’s a testament to the rich culinary heritage of Italy. With every bite, you’re savoring the flavors of generations past. So gather your loved ones, share a slice of this delightful dessert, and create your own sweet memories. Don’t forget to share your baking adventures with us in the comments below!