Every year round the first of November I pack my bags and head to Budapest to a swing dance event called Lindy Shock. This one has been 6th in a row for me! Unfortunately I don’t get to see the city that much because I’m mostly going through a cycle dance-eat-sleep. What I do get to see is that mysterious part of the day when the sun has not arisen yet, but it’s bright enough to see those grayish mists rising from the river up the city walls. There is something magical in those early morning hours when the city is waking up and all you see are those lost souls from yesterday’s party returning back home… suddenly I realize I smell winter. Clean. Sharp. Cold.

So yes, I’m in need of something cosy and warm. From Italy. And I run by this classical italian (or should I rather say Piemontese) dessert. It’s called Torta di nocciole:

• 200g toasted hazelnuts
• 200g sugar
• 4 eggs

Three ingredients. Minimalistic. Simple.

No butter needed and I’m replacing sugar with mashed bananas. It’s lightly sweet, but I find it just perfect. I’m making two versions of this. One is with almonds the other with roasted hazelnuts. Both work well, it’s up to you to decide. The one with almonds has a mild taste and is perfect for spreading some cinnamon butter on top. Thanks to roasting the nuts, the hazelnut version has more pronounced and rustic taste and topping it with some coconut cream is pure delight. Or, you can always try the original recipe.

Ingredients:

• 200g almonds or roasted hazelnuts
• 200g bananas (without peel)
• 4 eggs
• vanilla pod (optional)

Toppings:

• butter + cinnamon + maple syrup
• coconut cream & roasted hazelnuts

Preparation:

1. For hazelnut version, put hazelnuts on a baking sheet and oven roast at 200ºc until lightly brown (If you want, you could do the same with almonds, but that’s optional).
2. Ground the nuts into flour consistency using a food processor. Add bananas and pulse several times. Than add egg yolks and vanilla and mix on the highest speed until you get a smooth consistency.
3. Beat the egg whites, than add one third at a time into the banana mixture. Do not over mix.
4. Bake at 180ºc until lightly brown (it took me aprox. 25 mins, but the time depends on the oven).
5. Let cool and top with cinnamon butter or coconut cream and sprinkle with some roasted nuts.