This recipe is liked by 0 person(s). |
Passover Hazelnut Citrus Torte
Nb persons: 8
Yield:
Preparation time:
Total time: 1 hour
Source:
Passover Hazelnut Citrus Torte By MELISSA CLARK SUMMARY A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can’t find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). With a supple, moist crumb, this torte will keep for several days, well-wrapped at room temperature, so feel free to make it ahead. Then serve it with a citrus sorbet or sweet citrus salad and a mound of whipped crème fraîche or mascarpone. INGREDIENTS | |
1/4 cup | extra-virgin olive oil, more for oiling pan |
200 grams | granulated sugar, (1 cup) |
95 grams | hazelnut or almond flour, (1 cup plus 1 tablespoon) |
30 grams | quinoa flour, (1/3 cup) |
4 large | eggs, separated |
2 tablespoons | grated lemon zest |
1 tablespoon | fresh lemon juice |
1 tablespoon | fresh orange juice |
2 grams | salt, (1/4 teaspoon) |
PREPARATION
1.
Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
2.
Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
3.
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 olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
4.
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. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
YIELD 8 servings
NOTEMeasurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Originally published with Closing the Seder With Something New
April 9, 2014
Copyright 2014The New York Times CompanyPrivacy PolicyNYTimes.com 620 Eighth Avenue New York, NY 10018
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe