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Torta Di Nocciole (Italian Hazelnut Cake)
Ingredients
- 175 g cake flour, or pastry flour, sifted
- 210 g whole hazelnuts, roasted and peeled (see note)
- 15 ml finely grated orange zest (about ½ orange)
- 5 ml baking powder
- 1 ml kosher salt, or fine sea salt
- 227 g butter, room temperature
- 200 g granulated sugar
- 2 eggs
- 60 ml milk
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