HAZELNUT CITRUS TORTE

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Hazelnut Citrus Torte image

A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can't find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). With a supple, moist crumb, this torte will keep for several days, well-wrapped at room temperature, so feel free to make it ahead. Then serve it with a citrus sorbet or sweet citrus salad and a mound of whipped crème fraîche or mascarpone.

Provided by Melissa Clark

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil, more for oiling pan
200 grams granulated sugar (1 cup)
95 grams hazelnut or almond flour (1 cup plus 1 tablespoon)
30 grams quinoa flour (1/3 cup)
4 large eggs, separated
2 tablespoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 grams salt (1/4 teaspoon)

Steps:

  • Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
  • Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
  • In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
  • In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
  • Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 26 grams, TransFat 0 grams

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