Hazelnut Torte
Serves 12
Time 1 hr 15 min
This elegant cake is perfect for casual brunches and fancy dinners alike. Dust with powdered sugar before serving, if you like.
Special Diets:
Ingredients
- 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 oil
- 3/4 cup pure maple syrup
- 1 cup raspberry or strawberry preserves
Method
Preheat the 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 until fragrant and golden brown, about 25 minutes.
Nutritional Info:
Per serving: 410 calories (210 from fat), 23g total fat, 2g saturated fat, 0mg cholesterol, 100mg sodium, 50g carbohydrates (4g dietary fiber, 29g sugar), 5g protein.
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.
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Ingredients
- 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 oil
- 3/4 cup pure maple syrup
- 1 cup raspberry or strawberry preserves