B&W Wednesday – Torta di nocciole – Hazelnut gluten-free cake – Gâteau aux noisettes sans gluten

(en français, plus bas)

Last week, Mr Artichoke and I decided to enjoy a long weekend in Piemonte, a region in Nothern Italy, famous from its wines, truffles, hazelnuts and many other goodies. We are so lucky to live only a few hours drive from this marvellous country and I often wonder why we are not travelling there more often…

This time, we decided to visit Torino and some pretty places around its region (Alba and Barolo). We were not sure on what to expect of Torino and its reputation of a very industrial city…

Well, fear not the industrial city: Torino has a beautiful historical center and a concentration of very good restaurants… It also has the biggest streeet market in Europe: the Mercato di Porta Palazzo, which spreads its vegetables, fruits, flowers, clothes, etc… on about  53000m2!

As visiting fruits and vegetable market is one of my favourite activity when travelling, I would like to share some snaps with you and send some of them to Susan’s event: Black & White Wednesday, an event that I have been waiting too long to take part in.

A busy market…

Autumn’s delight: pumpkins

Cinderella’s dream…


Guess what? my favourite vegetables …

Pretty chillies: I could put them in a vase!

Colourful grapes….

Fresh olives…

I bought some and am trying to prepare them in brine.

Loved these bi-colour aubergines…

So many yummy Italian Cheeses….

Nocciole… Hazelnuts, a quintessential Piemontese product


Ooops, and I also would like to share with you a very simple and tasty recipe, typical from the region of Piemont: la torta di nocciole, or hazelnut cake. It is a moist and very flavourful cake, which only needs few ingredients. I used fresh hazelnuts brought back from our trip. It took me quite some time to crunch all of them and then powder them, but it is perfectly fine to use already ground hazelnuts!

ingredients for a 20 diameter round cake tin:

35g butter, soft, at room temperature
150g sugar
2 egg yolks
1 pinch of salt
200g hazelnut, ground
2egg whites

Method:
Preheat the oven at 180°C.
Mix butter and sugar.
Stir in the egg yolks.
When it is well combined, add a pinch of salt and the powdered hazelnuts.
In another bowl, beat the egg whites until stiff.
Gently stir into the mixture.
Line a baking tin with parchment paper and pour the mixture into it.
Bake for 40 minutes.

Gâteau aux noisettes, sans gluten

La semaine dernière, nous avons décidé, avec Mr Artichoke de passer un long week-end dans le Piémont, une région au nord de l’Italie, célèbre pour ses vins, truffes, noisettes et de nombreux autres bonnes choses… Il faut dire que nous avons vraiment beaucoup de chance de vivre à quelques heures seulement de ce merveilleux pays et je me demande souvent pourquoi nous n’y allons pas plus souvent …

Cette fois, nous avons décidé de visiter Turin et sa région, (Alba et Barolo ). Cependant, nous n’étions pas sûrs de ce que nous allions trouver à Turin, avec sa réputation de ville industrielle, pas forcément jolie …

Eh bien, il ne faut pas craindre cette réputation de ville industrielle: Turin a un beau centre historique (ce n’est certes pas Florence ou Rome, mais c’est très joli quand même) et une concentration de très bons restaurants … Elle abrite également le plus grand marché en plein air d’Europe: et selon mon guide, les légumes, fruits, fleurs et beaucoup d’autres choses sont dispersés sur 53000m2. Etant donné que me promener dans les marché aux fruits et légumes est une de mes activités favorites lorsque je voyage, je voudrais partager quelques photos avec vous (voir ci-dessus) et envoyer certaines d’entre elles à l’événement de Susan: Black & White Wednesday, un évènement auquel j’espérai participer depuis longtemps!

Oups, je voudrais aussi partager avec vous une recette très simple et savoureuse,typique de la région du Piémont : la torta di nocciole, ou gâteau aux noisettes. C’est un gâteau très parfumé et moelleux, qui n’a besoin que de très peu d’ingrédients. J’ai utilisé des noisettes fraîches ramenées de notre voyage. Il m’a fallu un certain temps pour les débarrasser de leur coquille et les réduire en poudre, mais il est bien entendu possible d’utiliser directement des noisettes en poudre!

Ingrédients pour un moule de 20cm de diamètre:

35g de beurre, mou, à température ambiante
150g de sucre
2 jaunes d’oeufs
1 pincée de sel
200g de noisettes, moulues
2 blancs d’oeuf

Préparation
Préchauffer le four à 180 ° C.
Mélanger le beurre et le sucre.
Incorporer les jaunes d’œufs.
Quand le mélange est uniforme ajouter une pincée de sel et les noisettes en poudre.
Dans un autre récipient, battre les blancs d’œufs en neige ferme.
Incorporer délicatement au mélange.
Tapisser un moule avec du papier sulfurisé et verser le mélange dedans.
Cuire au four pendant 40 minutes.

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32 thoughts on “B&W Wednesday – Torta di nocciole – Hazelnut gluten-free cake – Gâteau aux noisettes sans gluten

  1. Wow, look at those markets, they look fantastic, and the artichokes and chilis look beautiful. I love going to markets.

    Your hazelnut torta looks delicious and moist too.

  2. Thanks for stopping by and your kind words. All captures are awesome. B&W s are talking much. Cake is also very good. I am bookmarking it. Till now i haven’t tried any gluten free cake.

  3. Cake with hazelnut looks utterly delicious. and thoroughly enjoyed reading your post. looks like you have a lovely time together. loved the caption : cindrella dreams on pumpkin 🙂
    I too enjoyed visiting markets, sp food and flea markets…thanx for sharing those pics

    Sukanya

  4. Personally, I think this time of year is ideal for farmers market photography. Your shots prove it, Vanessa. Even in B/W they glow. Thanks for joining in BWW.

  5. I have enjoyed catching up with your posts after returning from Europe. We were in northern Italy (Alto Adige region) for part of our trip and indeed the markets are wonderful. The cake sounds delicious…wonderful with a cup of coffee as an afternoon snack.

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