Hazelnut Torte

Hazelnut Torte

Serves 12
This elegant cake is perfect for casual brunches and fancy dinners alike. Dust with powdered sugar before serving, if you like.
  • 1 1/2 cup hazelnuts
  • 1 1/2 cup quick-cooking rolled oats
  • 1 1/2 cup whole wheat pastry flour or all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 3/4 cup sunflower or safflower oil
  • 3/4 cup pure maple syrup
  • 1 cup raspberry or strawberry preserves
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Preheat oven to 350°F. Arrange hazelnuts and oats on a baking sheet and toast until lightly golden, about 15 minutes. Cool for 10 minutes, then transfer to a food processor and grind to a coarse 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 about 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. 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, 100mg sodium, 50g carbohydrates, (4 g 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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