Hazelnut cake

Hazelnuts are the pride of Piedmontese confectionery. In the sixteenth century, they grew spontaneously and were collected to make polenta or bread. The “Tonda Gentile Hazelnut from Piedmont”, which is grown in those areas not suitable for vineyards, is one of the finest varieties in the world. Piedmontese hazelnuts have a firm white pulp; they ripen in August and are laid out to dry in farmyards. This is one of the most popular cakes made with hazelnuts, there are numerous variants, and each family has its own recipe. Some cooks use white flour mixed with fine cornmeal or increase the quantity of hazelnuts and eggs until nearly eliminating the flour, others add a cup of coffee, a glass of rum or milk or grated lemon zest or add cocoa or vanilla. Meaningless and impossible to speak of the “authentic recipe” because they are all authentic, they are all family traditions recipes.