Hazelnut Citrus Torte is one of the desserts served during Passover. This nutty, citrus torte is moist, wheat-flourless, gluten free, and amazingly delicious. You can serve this torte with a light citrus complement like sorbet, fruit salad, or a creamy, airy whipped crème fraîche, mascarpone or coconut cream.
Our first official recipe for Passover is the Hazelnut Citrus Torte, published originally by the New York Times in the Cooking session by Melissa Clark. I honestly won’t say that it has been “adapted” because I didn’t do mush of any changes. This recipe is one of a few Jewish dessert recipes I decided to do for Passover.
My Adventure making a Hazelnut Citrus Torte
Making this torte and the other Passover desserts was supposed to be a fun adventure for me, but like always, I tried to do too much. I felt so inspired looking at so many delicious nutty and aromatic dessert recipes, that I decided to make not one, but four of them in two days. When will I learn?
Making the Hazelnut Citrus Torte was a big challenge for me because I’m not a baker or pastry chef. But that doesn’t stop me. But that also is my huge problem. I don’t know how to scale down, or do one thing at a time, so I end up stressed out with so many things to do and a little time to do it.
What I can tell you is that in the end, my adventure was worth every second, and especially experiencing each bite of this super moist, nutty and citrus torte.
I’m not Jewish, and I didn’t know much about the Passover traditions. Something that I discovered this week that is essential with Passover food is that Jews are prohibited from eating anything leavened. The following paragraph was found on the website thoughtco.com, and you can read more at Passover: The forbidden foods.
“The basic Passover food prohibition is anything “leavened,” which Jews call chametz. What this means, according to the rabbis and tradition, is anything made with wheat, barley, spelt, rye, or oats that are mixed with water and left to rise for more than 18 minutes.”
If you are looking for more Jewish traditional dessert recipes for Hanukkah or Passover, check out these recipes.
- How to Make an Easy Rugelach with Jam Walnut Filling
- Walnut Macaroon Thumbprint Cookies with Fig Preserves
- Lemony Almond Macaroons
- Persian Almond Cardamom Pistachio Cake
Another thing I learned is just because I use our Eleia Kosher certified Extra Virgin Olive Oil in making this dessert, that doesn’t automatically make the whole dessert Kosher. Did I mention that I’m not Jewish by faith, only by taste?
If you have enough dessert recipes to try, instead of the Hazelnut Citrus Torte, during Passover you can try some savory recipes that I made like Grilled Leg of Lamb with Moroccan Date Sauce, Moroccan Meatballs “Kefta,” Kefta Tagine with Herbs, and Lemon, and check out the “7 Day Moroccan Food Festival” blog post.
Check out more cake recipes in the links below :
- Pumpkin Tiramisu Cake with Pumpkin Spice Mascarpone Cream
- Pumpkin Carrot Bundt Cake with Cream Cheese Filling
- Pecan Pie Bundt Cake
- Lingonberry Cake
- Lingonberry Hazelnut Coffee Cake
- Death by Chocolate Cake
Hazelnut Citrus Torte
Yield 8 Serving
Hazelnut Citrus Torte is one of the desserts served during Passover. This nutty, citrus torte is moist, wheat-flourless, gluten free, and amazingly delicious. It has a little taste of smokiness from the quinoa, which makes the flavor more complex. Serve this torte with a light citrus complement like sorbet, fruit salad, or a creamy, airy whipped crème fraîche, mascarpone or coconut cream.
- ¼ cup Eleia Kosher certified Extra Virgin Olive Oil, more for oiling pan
- 1 cup granulated sugar
- 1 cup + 1 TableSpoon hazelnut or almond flour
- 1/3 cup quinoa flour
- 4 large eggs, separated
- 2 TableSpoons grated lemon zest
- 1 TableSpoon fresh lemon juice
- 1 TableSpoon fresh orange juice
- 1/4 teaSpoon salt
- Heat oven to 350 degrees. Line the bottom of an 8 or 9-inch spring form 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 Eleia 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.
Serving Size 8
Amount Per Serving
% Daily Value
Total Fat 16 g
Saturated Fat 2 g
Cholesterol 93 mg
Sodium 110 mg
Total Carbohydrates 31 g
Dietary Fiber 2 g
Sugars 25 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Products and displays used in this recipe:
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