Grandmas Hazelnut Torte Recipes

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HAZELNUT TORTE



Hazelnut Torte image

This mouthwatering torte recipe is courtesy of chef Lidia Bastianich, and can be found in her cookbook, "Lidia's Italy."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 13

6 tablespoons butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 1/2 cups hazelnuts, toasted and skins removed
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk, room temperature
1/4 cup semisweet chocolate, finely chopped
Confectioners' sugar, for garnish (optional)
Whipped cream, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan; set aside.
  • Place hazelnuts in the bowl of a food processor; process until coarsely chopped and set aside.
  • In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and sugar until light, smooth, and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, olive oil, and orange zest, mixing well on slow speed after each addition.
  • With mixer on low speed, add flour mixture in 3 parts, alternating with milk and beginning and ending with flour; beat until just combined. Scrape down sides of bowl and beat on high speed about 2 minutes; fold in nuts and chocolate.
  • Pour batter into prepared cake pan, smoothing top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the top is light brown and just springs back when lightly touched, about 45 minutes.
  • Transfer cake to a cooling rack; let cool 30 minutes. Remove outer ring of pan; let cool completely. Cut into wedges and serve dusted with confectioners' sugar or whipped cream, if desired.

HAZELNUT TORTE



Hazelnut Torte image

-Helen Gerard, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 5

6 eggs, separated
1 cup sugar
1-3/4 cups finely ground hazelnuts
Pinch salt
Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

Steps:

  • In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.

Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 cup hazelnuts
4 ounces semisweet chocolate-(recommends-Cluizel Brand)
1 cup butter
1 cup sugar
5 eggs
1/2 cup flour

Steps:

  • Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
  • In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.

HAZELNUT TORTE



Hazelnut Torte image

This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)

Provided by Jenny Sanders

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

2 cups ground hazelnuts
1 1/2 cups sugar
4 teaspoons baking powder
4 tablespoons flour or 4 tablespoons rice flour
8 eggs

Steps:

  • Line the bottom of 2 round 9" cake pans with parchment paper.
  • Butter (or oil) and flour them, including the parchment paper on the bottoms.
  • Preheat the oven to 350°F.
  • Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
  • Add 4 of the eggs and process well.
  • Pour into one of the cake pans.
  • Wash and dry the food processor parts.
  • Repeat with the other half of the ingredients and the other cake pan.
  • Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
  • Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.

HAZELNUT CITRUS TORTE



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

HAZELNUT TORTE



Hazelnut Torte image

Provided by Lidia Bastianich

Categories     Cake     Sauce     Side     Bake     Spring     Hazelnut

Yield Makes a 10-inch cake, serving 10 or more

Number Of Ingredients 15

1 1/2 cups hazelnuts, toasted and with skins rubbed off
1 1/2 cups all-purpose flour, plus some for the cake pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons soft butter, plus a bit for the cake pan
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk at room temperature
4 tablespoons semisweet chocolate, chopped by hand in small pieces
Garnish: powdered sugar or whipped cream
Recommended Equipment
A 10-inch springform cake pan
A heavy-duty electric mixer fitted with the whisk

Steps:

  • Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
  • In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
  • On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
  • Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
  • Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
  • The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.

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