If the gestation of the first recipe I sent to the Fiandino Farms’ Contest was long and painful, I had no doubt  about the second recipe (I could send how many recipe I want, but I opted for two recipes, a savoury one and a dessert) since the first moment I saw, made and tasted it during the professional pastry class that I am attending.

Ta dà! Surprise! I didn’t tell you, yet, but I’m attending a professional pastry class at the Chefs’ Association in Turin, and I’m finally learning the basics of pastry, which I wanted to learn for a long, long time, and now I’m finally learning them.

During the lesson about short pastry for tarts and tartellette we made a great Piedmontese classic, the Langarola (which means “from Langhe“, wonderful Piedmontese lands) cake, a triumph of butter and hazelnuts, a delicious cake in which a sort of frangipane cream (made with hazelnuts instead of almonds, though) is enclosed in a shell of short pastry, a real bomb of flavor (and calories, but I didn’t tell you this). A cake perfect for a special occasion, rustic but elegant and refined at the same time .
Maybe it’s my Piedmontese DNA, but I love it … and you?

Langarola cake


Recipe type: Dessert, Cake
Cuisine: Italian, Piedmontese
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 500 g all purpose flour
  • 300 g unsalted butter
  • 200 g sugar
  • 4 egg yolks
  • a pinch of salt
  • vanilla bean/lemon rind/orange rind
  • Apricot jam
  • 125 g whole eggs (an egg usually weight about 50 g)
  • 150 g sugar
  • 50 g flour
  • 150 g powdered hazelnuts
  • 150 g unsalted butter, melted and cold
  • Amaretto liqueur
  • Vanilla bean
  • Fruit jelly to garnish
  • Chopped hazelnuts to garnish
  1. Prepare the short pastry in advance (even the day before): put on a worktop butter at room temperature, add the sugar and mix briefly with the tip of your fingers until sugar is absorbed. Make a hole in the mixture, pour the egg yolks and mix until they are absorbed. Then add the flour (add to it a pinch of salt and the aromatic part -vanilla or citrus rind) and knead briefly until you get a ball of dough: cover it in plastic wrap and let it rest in the refrigerator for at least one hour. [With short pastry leftovers you can make very good cookies].
  2. After this time has passed, roll out the pastry to about 5-7 mm thick and coat a baking dish 24 cm in diameter, riddle with holes the bottom of the dough and spread a thin layer of apricot jam.
  3. Pre-heat the oven to 338°F (170°C).
  4. Whip the eggs with the sugar for a long time; when the mass will be firm, add (with your bare hands, a spatula or a wooden spoon) flour and the powdered hazelnuts from the bottom up.
  5. Add some vanilla seed, melted butter and amaretto liqueur (a cap is enough).
  6. Pour the batter into the baking pan (previously) lined with short pastry. Let it rest for 5 minutes at room temperature and then bake in a pre-heated oven for about 35 to 40 minutes.
  7. Remove from the oven, let it cool completely and then remove the cake from the baking dish. Polish it with fruit jelly and garnish it with chopped hazelnuts.

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