Torta di Nocciole
Torta di Nocciole is a classic Italian hazelnut cake, primarily originating from the Piedmont region, which is renowned for its high-quality hazelnuts. The cake is typically made with ground hazelnuts, sugar, eggs, and a small amount of flour, resulting in a dense, moist, and richly nutty dessert that is often naturally gluten-free.
🍽️ Nutrition at a glance
This cake is high in healthy fats and carbohydrates, with a moderate amount of protein from the hazelnuts. A typical serving provides a good source of Vitamin E, manganese, and antioxidants, and generally contains around 300-400 calories per slice.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 7 g |
| Carbs | 45 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 120 mg |
| Vitamin E | 5 mg |
| Iron | 2.5 mg |
| Magnesium | 65 mg |
| Phosphorus | 120 mg |
| Manganese | 1.8 mg |
| Copper | 0.6 mg |
| Zinc | 1.2 mg |
| Selenium | 8 µg |
Per 1 slice (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this cake is a celebration of the prized Piedmontese hazelnut (Nocciola del Piemente PGI), which is a cornerstone of the region's culinary identity and economy. Nutritionally, it stands out for its reliance on whole nuts rather than just flour, offering a more nutrient-dense profile with beneficial monounsaturated fats.
