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Gianduja and Hazelnut Cake

Summary by SAVEUR
Simon Bajada. Simon Bajada This Piedmontese version of a classic Italian ciambella, or ring cake, is adapted from a recipe created by Venchi, a gianduja producer in Turin. You can use either large gianduja bars sold for baking, or individually wrapped giandujotti; the chocolate-hazelnut confection is melted before being stirred into the batter and drizzled over the finished cake. Featured in “A Love Letter to Gianduja, the Perfect Union of Hazel…
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SAVEUR broke the news in on Friday, February 21, 2025.
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