Hazelnut Citrus Torte

Name: Hazelnut Citrus Torte
Total time: 1 h
Yield: 8 servings
Cuisine: jewish
Ingredients: 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)

By Melissa Clark

Updated April 16, 2024

Hazelnut Citrus Torte — Andrew Scrivani for The New York Times

Total Time: 1 hour
Rating: 5(420)
Comments: Read comments

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 (make sure to select a quinoa flour that's listed as 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.

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Ingredients

Yield:8 servings

¼cup extra-virgin olive oil, more for oiling pan
200grams granulated sugar (1 cup)
95grams hazelnut or almond flour (1 cup plus 1 tablespoon)
30grams quinoa flour (⅓ cup)
4large eggs, separated
2tablespoons grated lemon zest
1tablespoon fresh lemon juice
1tablespoon fresh orange juice
2grams salt (¼ teaspoon)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
Step 2
Combine a third of the sugar (about ⅓ cup), the hazelnut flour and the quinoa flour in a bowl.
Step 3
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 ¼ cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
Step 4
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.
Step 5
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.

Tip

Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Ratings

5 out of 5

420 user ratings

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Comments

Maggie7 years ago

This cake is wonderful - moist, flavorful, really lovely. I made it with almond flour and millet, and served it with poached pears and mascarpone mixed with a little honey and lemon juice. If I could give this recipe 6 stars, I would.

bg7 years ago

I didn't want to buy a whole bag of quinoa flour, so I just toasted 30 g of quinoa in the toaster oven then ground it in the spice/coffee grinder -- perfect! While I was at it I also toasted the hazelnut flour to add a little depth of flavor. This cake is light and flavorful and pairs perfectly with peaches and blueberries and whipped coconut cream (to keep it dairy-free).

Katy7 years ago

I really liked it, very moist and flavorful and the whipped eggs give it a very fluffy light texture for an unleavened cake. I would cut the sugar though and use more citrus next time. I cut it to 175g of sugar already but it is still quite sweet for my taste so I would go down to 140 or even less. I would also use more citrus juice and zest to bring that flavor out more.

Allison Walter5 hours ago

I replaced hazelnut for almond and quinoa with cornmeal. It was delicious.

Sarah1 year ago

Delicious! I’ve made this many times. I like it best with almond and millet flour. I do the zest of two lemons, and also zest the orange.

Grace1 year ago

Added hazelnut flour and needed to sub quinoa flour with sorghum flour, a sweet grain. The flavor profile was different, and probably a little sweeter than the recipe intended it to be. Still very good, and great as a snacking cake, or really, breakfast.

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