Hazelnut torte

hazelnut torte

Serves 10

  • 115 g butter, softened to room temperature, plus extra for tin

  • 125 g hazelnuts

  • 125 g sugar

  • 4 large free-range eggs, separated

  • zest of 1 orange

  • 30 g plain flour

  • 125 g ricotta cheese

  • 2 tablespoons poppy seeds

  • 1 pinch salt

  • 3 heaped tablespoons jam, preferably apricot

  • 50 g good-quality cooking chocolate (70% cocoa solids), finely grated

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 whiz up in a food processor until you have a fine powder — be careful not to over-whiz. 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 colour on the top of the torte. You can check to see that it's ready by sticking a cocktail stick into the centre 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.

Nutritional Information

Hazelnut torte

A classic Italian dessert coated in grated chocolate

More Party food recipes >
0 foodies cooked this
This is one of the very first puddings I made when I started working, and I still love it!
Serves 10
1h
Super easy
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 whiz up in a food processor until you have a fine powder — be careful not to over-whiz. 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 colour on the top of the torte. You can check to see that it's ready by sticking a cocktail stick into the centre 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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 337 17%
  • Carbs 24.3g 11%
  • Sugar 21.9g 24%
  • Fat 23.2g 33%
  • Saturates 9.5g 48%
  • Protein 6.9g 15%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up