Oregon Hazelnut Torte
A flourless, dense cake made with ground Oregon hazelnuts, also called filberts locally.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Springform pan
- •Food processor
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26
- carbs
- 30
- protein
- 8
- calories
- 380
Instructions
- 1
Heat your oven to 350°F. Grease a 9-inch springform pan.
- 2
Pulse the toasted hazelnuts in a food processor. Grind them finely without turning them into a paste.
- 3
Separate the eggs. Beat the yolks, sugar, and melted butter together until pale.
- 4
Gently mix the ground hazelnuts, breadcrumbs, vanilla, and baking powder into the yolk mixture.
- 5
Beat the egg whites in a separate bowl until stiff peaks stand straight up.
- 6
Gently stir the whites into the batter in three batches to keep it airy.
- 7
Pour into the prepared pan. Bake for 30-35 minutes until a toothpick comes out clean.
- 8
Let the cake cool completely. Remove it from the pan and dust with powdered sugar.
Chef's tips
Toast the hazelnuts yourself and rub off the skins with a towel for the best flavor. Stir gently so the torte stays light and airy.
Storage
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Grinding the nuts too long until they turn into an oily paste.
- •Mixing the whipped egg whites too roughly and knocking out the air.
Serving suggestions
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