Hazelnut cake (torta di nocciole)

6 servings

Ingredients

QuantityIngredient
400gramsHazelnut meal
300gramsFlour
200gramsButter
180gramsSugar
4Egg yolks
200gramsApricot marmalade
10gramsLemon skin

Directions

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