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pastry & cake

hazelnut torte

servings
8

method

I must have made this torte hundreds of times when I first moved to London — it was one of the first classic Italian dessert recipes that I learned to make and it’s great!

Preheat the oven to 190°C/375°F/gas 5. Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whizz up in a food processor until you have a fine powder — be careful not to over-whizz. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor.

Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Sieve in the flour, crumble in the ricotta and stir in the powdered hazelnuts and the poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little color on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the center of the torte. It should come out clean and not sticky.

Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate. Serve with some crème fraîche or fromage frais.

• from Jamie's Kitchen

ingredients

• 115g (4 oz) butter, softened to room temperature, plus extra for tin
• 125g (4 & 1/2 oz) hazelnuts
• 125g (4 & 1/2 oz) sugar
• 4 large free-range or organic eggs, separated
• zest of 1 orange
• 30g (1 oz) plain flour
• 125g (4 & 1/2 oz) ricotta cheese
• 2 tablespoons poppy seeds
• a pinch of salt
• 3 heaped tablespoons jam, preferably apricot
• 50g (1 & 3/4) oz best-quality cooking chocolate (70% cocoa solids), finely grated

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tried this recipe or a similar one? share your tips...

1. by libbey beach on Sun 15 Jan 2012 @ 00:02

I can't stop making this torte. It's a perfect end to so many kinds of meals. On the day I had no creme fraiche I added Frangelico (hazelnut liquor) to some whippped cream. Perfect

2. by Graceyy007 on Mon 04 Jul 2011 @ 19:49

@ravitamar @ddsin • 115g (4 oz) butter, softened to room temperature, plus extra for tin • 125g (4 & 1/2 oz) hazelnuts • 125g (4 & 1/2 oz) sugar • 4 large free-range or organic eggs, separated • zest of 1 orange • 30g (1 oz) plain flour • 125g (4 & 1/2 oz) ricotta cheese • 2 tablespoons poppy seeds • a pinch of salt • 3 heaped tablespoons jam, preferably apricot • 50g (1 & 3/4) oz best-quality cooking chocolate (70% cocoa solids), finely grated This is the list of ingrediants. I am assuming there was a glitch that has quickly been fixed, but incase it's your computer, there's the list for you. Enjoy cooking! =)

3. by amanda on Thu 05 May 2011 @ 08:36

28cm tin WAY to big in my experience- my torte was less that a1cm high. Next time i will use smaller tin and adjust cooking time accordingly

4. by Young baker on Wed 16 Dec 2009 @ 15:28

Hey Jamie.... I have a great passion for baking and wish to study pastry after school next year for now i'm baking at home.. This recipe looks delicious and i am definitely going to try this. Can You please recommend some recipes for me

5. by sadaf on Wed 30 Sep 2009 @ 08:59

hi jamie...
plz help!!can we use any simple cream cheese in this recipe instead of ricotta??n also can we skip poppy seeds??plz reply asap i want to make this today!!ur recipes r great...
sadaf from saudia!

6. by evdokia on Fri 12 Jun 2009 @ 12:16

hallo jamie!! is it ok if i won't use the poppy seeds or it changes the taste much?

7. by ddsin on Mon 08 Jun 2009 @ 19:59

the list of ingredients are missing from this recipe..................HELP!!!

8. by ravitamar on Mon 08 Jun 2009 @ 19:27

why i cant see the ingridiants list???

9. by Liza on Thu 21 May 2009 @ 20:47

What can you do with center Cut Beef Ribs (bone in of course)?

10. by Petra on Thu 09 Apr 2009 @ 15:27

This has become one of my staples - I made it in the shape of a heart for a bridal shower the other day - huge success.

11. by Margi on Mon 23 Mar 2009 @ 08:18

Hello Jamie,
This was an wonderful recipe and a great joy for everyone in my family. Not only this, but every recipe J tried is a simple miracle! Whatever more, my daughter (13) who das not like eating at all, eats every your recipe with great pleasure. Now, I m changing may way of cooking and both her and me want to be like you. It s a great fun and joy.
Thank you from Macedonia

12. by Elena on Fri 06 Mar 2009 @ 13:37

Hello Jamie, this is Russia calling:) 12 points for your tasty recipes and I'm about to try your torte and I even have some left over home made apricit jam!

13. by HELENA TOURNAKI on Thu 05 Mar 2009 @ 11:37

Make me member please,
i living in Greece- Kavala.

14. by Gerald on Fri 27 Feb 2009 @ 12:02

yum

15. by rubzluvzcatz on Sun 08 Feb 2009 @ 11:15

Wow this tastes so nice and looks it too!!!!!!!!!!!!!
(i adore hazelnut so this was the perfect dessert)

16. by David on Thu 25 Dec 2008 @ 08:38

hey... i tried the recipe and it taste AWESOME. 10/10 haha. thanks alot for the recipe and hope to try more

17. by Ingrid Johansson on Mon 10 Nov 2008 @ 11:55

hellooo sweden calling this is sweden. we love you jamie you chocolate fudge 8 point your cookies 10 points and your hazzelnut torte 12 point. this was the swedish votes, now over to russia.

best regards sweden

18. by Laura Jordan Lee Thomas Jackman Smith on Mon 13 Oct 2008 @ 09:26

Looks lovleyyyyyy :P

19. by Paula on Fri 10 Oct 2008 @ 12:01

love your food love you
yummy yummy yummy... from New Zealand

20. by mino on Thu 09 Oct 2008 @ 11:52

hi jamie I´m from slovakia...I like your shows because I adore cooking..I would like if you send me recipes for tiramussu and anything else interesting
Thank you very much...

21. by ruszi on Mon 29 Sep 2008 @ 10:51

I made this dessert for my mom`s birthday, and the whole family just loved it! Thanks!!!!

22. by margo82 on Tue 09 Sep 2008 @ 16:49

Hi Jamie,
The recipe is great!!! I loved it! I just couldnt fine ricotta cheese so I used the famous and very cheap "lor cheese" which is common in Turkey where I live at present!

I thrust 100% your recipes and always get great results!

Hope you bring us many more delicious moments in the future as well!

All the Best to all the team!

23. by Jack Kemp on Mon 28 Jul 2008 @ 01:25

your food rocks

24. by Jack Kemp on Mon 28 Jul 2008 @ 01:25

your food rocks

25. by sarah on Tue 22 Jul 2008 @ 14:04

sounds nice i would like to do a chocolate one because i dont like nuts so how much chocolate would i put in.sarah By the way i think your recipies are the best.

26. by louise on Mon 09 Jun 2008 @ 22:32

Carla, Tia Maria was invented in Jamaica by a Dr. Evans , it is made there to this day!!!

27. by adevv on Fri 23 May 2008 @ 06:53

oh jamie, it's so beautiful that it's hazenult "torture" for me 'cause ricotta cheese is quite expensive where I live....

28. by raelynn on Fri 16 May 2008 @ 15:56

hi jamie! I cant find ricotta cheese anywhere in supermarkets here in Singapore *dairy goods are terribly expensive and very limited in choice*. what can I use to substitute the ricotta? cottage cheese? tofu *i heard that a lot of vegans use tofu to substitute ricotta in their recipes*

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