Hazelnut cake (torta di nocciole)

Yield: 6 servings

Measure Ingredient
400 grams Hazelnut meal
300 grams Flour
200 grams Butter
180 grams Sugar
4 \N Egg yolks
200 grams Apricot marmalade
10 grams Lemon skin

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Mix hazelnut and egg yolk together. Spread in oven pan. Cover with lemon skin. Spread rest of mixture on top of lemon skin. Bake in oven 180 C for 30 mins. Source: Given to share with the express permission of Chef de Cuisine

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