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Hazelnut Citrus Torte

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
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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
Nutritional analysis per serving (8 servings)

299 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 7 grams protein; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Combine a third of the sugar (about ⅓ cup), the hazelnut flour and the quinoa flour in a bowl.

  3. 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.

  4. 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.

  5. 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.

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Ratings

5 out of 5
420 user ratings
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Comments

Maggie

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.

bg

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).

Katy

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.

Mitra

Delicious, albeit complicated. I tried it once using baking powder and baking soda to leaven, so as not to have to separate the eggs, whip, etc., and it was still delicious. Came out moist on the bottom. And when I reheated pieces in the toaster oven, the top edges came out crispy, while the inside and bottom stayed moist.

Allison Walter

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

Sarah

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.

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