Torta di nocciole

Method

Preheat the oven to 180°C and butter a 23cm round cake tin, lining the base with baking parchment. Cream the softened butter and caster sugar together until pale and fluffy, taking approximately 3-4 minutes. Add the eggs one at a time, beating well between each addition to ensure proper emulsification, then stir in the vanilla extract and hazelnut liqueur if using. Gently fold the ground hazelnuts, flour, baking powder and salt into the mixture until just combined, being careful not to overwork the batter. Pour into the prepared tin and smooth the surface, then bake for 35-40 minutes until a skewer inserted into the centre comes out clean and the cake is golden. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely, then dust generously with icing sugar before serving.