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23 Ratings
5 star values:
6
4 star values:
6
3 star values:
7
2 star values:
3
1 star values:
1
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Gallery
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Recipe Summary
Yield: Makes one 10-inch cake
hazelnut
Ingredients
Ingredient Checklist
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)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 10-inch cake
hazelnut
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 10-inch cake
Recipe Summary
Yield: Makes one 10-inch cake
Yield: Makes one 10-inch cake
Makes one 10-inch cake
hazelnut
hazelnut
Ingredients
Ingredients
- 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)
Directions
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.
Reviews
Add Rating & Review
23 Ratings
5 star values:
6
4 star values:
6
3 star values:
7
2 star values:
3
1 star values:
1
Reviews
Add Rating & Review
23 Ratings
5 star values:
6
4 star values:
6
3 star values:
7
2 star values:
3
1 star values:
1
Add Rating & Review
23 Ratings
5 star values:
6
4 star values:
6
3 star values:
7
2 star values:
3
1 star values:
1
23 Ratings
5 star values:
6
4 star values:
6
3 star values:
7
2 star values:
3
1 star values:
1
23 Ratings
5 star values:
6
4 star values:
6
3 star values:
7
2 star values:
3
1 star values:
1
- 5 star values:
- 6
- 4 star values:
- 6
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 1
All Reviews for Hazelnut Torte
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hazelnut Torte
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
