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Hazelnut Citrus Torte is served during Passover. This nutty Jewish dessert is gluten free. We use our Eleia Kosher certified Extra Virgin Olive Oil. Check it out at Spoonabilities

Hazelnut Citrus Torte


  • Author: Carlos Leo
  • Total Time: 60 minutes
  • Yield: 8 Serving 1x

Description

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. Adapted from a similar recipe by Melissa Clark in the cooking section of the New York Times.


Ingredients

Units Scale
  • 1/4 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 separated eggs
  • 2 Tablespoons grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh orange juice
  • 1/4 teaspoon salt

Instructions

  1. 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.
  2. Combine 1/3 sugar and flour: Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
  3. Whip 1/3 sugar and yokes: 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.
  4. Beat egg whites: 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.
  5. Bake 30 to 35 minutes. Remove from oven and cool.
  6. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: Jewish

Nutrition

  • Serving Size: 8
  • Calories: 299
  • Sugar: 25 g
  • Sodium: 110 mg
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 93 mg
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