HAZELNUT TORTE WITH RASPBERRY JAM
Categories Cake Dessert Bake Raspberry Winter Hazelnut Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.
- Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.
- Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Fold in nut mixture gently but thoroughly.
- Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.
- Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack. Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles.
- Dust triangles with confectioners sugar and serve with additional jam if desired.
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