Traditional Italian Hazelnut & Espresso Cake

For the cake:

• 2 cups Oregon hazelnut flour or meal
• 1¼ cups all-purpose flour
• 2 tsp baking powder
• 7 oz (1¾ sticks) unsalted butter, softened
• ¾ cup light brown sugar
• 3 large eggs
• ¼ cup freshly brewed espresso (about 2 shots)
• 1 tsp vanilla extract
• Pinch of sea salt

For the finish:

• 1 tbsp powdered sugar, for dusting
• 3 tbsp espresso coffee
• Mascarpone or whipped cream, for serving

Here’s How:

1. Make the batter: In a large bowl, add all the ingredients. You can also use a food processor for this. Blend everything together until it forms a smooth cake
2. Bake: Spoon the mixture into a well-greased and floured round tin, such as a Bundt pan. Bake at 340°F (170°C) for 35–40 minutes, or until a skewer comes out clean.
3. Serve: Cool slightly, then mix the espresso with the powdered sugar and brush it all over the cake. Serve warm or at room temperature with a spoonful of mascarpone.

Chef’s Note:

For an extra hit of indulgence, drizzle a little warm espresso syrup or chocolate sauce over the top before serving. Oregon hazelnuts give this cake its unmistakable richness — a taste of the Pacific Northwest with a touch of Italian soul.