Hazelnut Torte
4

Serves 12

This elegant cake is perfect for casual brunches and fancy dinners alike.

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    Ingredients: 
    • 1 1/2 cup filberts or hazelnuts
    • 1 1/2 cup quick cook rolled oats
    • 1 1/2 cup whole wheat pastry flour or all purpose flour
    • 1/2 teaspoon salt
    • 3/4 cup sunflower or safflower oil
    • 3/4 cup pure maple syrup
    • 1 cup raspberry or strawberry preserves
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    Method: 

    Preheat oven to 350°F. Arrange filberts or hazelnuts and oats on a baking sheet and toast for 15 minutes. Cool for 10 minutes, then transfer to a food processor and grind to a flour-like consistency. Transfer to a large bowl, then stir in flour and salt and make a well in center.

    Whisk together oil and syrup in a medium bowl until emulsified and thick, then pour mixture into well in flour and stir until completely combined.
    Press two-thirds of the dough into a 10-inch tart pan. Gently spread preserves over the top, then crumble remaining dough over preserves and press down lightly with fingers. Bake for 20 to 30 minutes, or until fragrant and golden brown.

    Nutritional Info: 
    Per Serving:410 calories (210 from fat), 23g total fat, 2g saturated fat, 0mg cholesterol, 100mg sodium, 50g carbohydrate (4g dietary fiber, 29g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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