ASA has teamed up with the Malta Independent on Sunday to bring you a number of weekly recipes with a Mediterranean flavour, which complements their range of porcelain ware.

Ingredients

for a 22cm cake form

• 150g hazelnuts

• 3 eggs

• 100g butter

• 150g sugar

• 1 tbs baking powder

• 150g flour

• Icing sugar

Where the vineyards stop, the countryside has a drier character. This is where the tonda e gentile, probably the most highly esteemed type of hazelnut, is cultivated. Previously an important source of nourishment for the inhabitants of the chains of hills and mountains, it contributes today to a number of “calorie bombs”. The Torta di nocciole is the famous hazelnut cake typical for the Langhe region.

Preparation: Roast 150g of hazelnuts at 200°C for 10 minutes. Allow to cool and grind finely. Beat the eggs into a froth, continually adding 100g of butter and 150g of sugar. Finally, quickly add the nuts and 150g of flour mixed with 1 tbs of baking powder. Fill the mass into a greased form and bake at 200°C for around 45 minutes. Allow to cool and sprinkle icing sugar on top.

To view the full range of ASA products, visit the Domestica showroom in Msida Valley Road, Birkirkara, tel: 2144 7604 or log onto www.domestica.com.mt