This Flourless Hazelnut Torte, where flour is replaced with ground hazelnuts, is a special treat for people who have a sensitivity to gluten.
Flourless Hazelnut Torte with Apricot Preserves
Yield: 12 to 14 servings • Preparation: 30 minutes • Bake: 27 to 29 minutes • Cool: 1 hour
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- 1¼ cups whole raw hazelnuts with skins
- 4 large eggs, separated
- ¾ cup superfine or castor sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 (10-ounce) jar apricot preserves, such as Dickinson’s
- Preheat oven to 350°.
- Spray a 9-inch round springform pan with nonstick cooking spray. Set aside.
- In the work bowl of a food processor, pulse hazelnuts until finely ground, being careful not to overprocess into a nut butter. Set aside.
- In a large mixing bowl, combine egg yolks and sugar.Beat at high speed with an electric mixer until light and creamy, approximately 2 minutes. Add vanilla extract, stirring to combine. Set aside.
- Add salt to hazelnuts, whisking well. Add hazelnut mixture to egg yolk mixture, beating at medium speed until incorporated. (Batter will be very stiff.) Set aside.
- In another mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Spoon one-third of beaten egg whites into hazelnut batter, stirring vigorously to loosen mixture. Add remaining egg whites, folding to incorporate. Spread mixture into prepared pan, smoothing with an offset spatula.
- Bake until torte is golden brown and a wooden pick inserted in the center comes out clean, 27 to 29 minutes. (Top of torte should feel somewhat firm to the touch, and edges should be golden brown.) Let torte cool completely in pan, approximately 1 hour.
- Using a sharp knife or a thin offset spatula, loosen sides of torte from pan before removing sides of pan. In the same manner, loosen torte from bottom of pan. Place torte on a cake plate.
- In a small saucepan, melt apricot preserves over low heat, stirring to loosen. Spoon preserves over surface of torte, spreading evenly.
- • Flourless Hazelnut Torte can be made in advance, wrapped tightly in plastic wrap, and frozen for up to 1 week. Let thaw before spreading apricot preserves over torte.
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