Hazelnut Citrus Torte Recipe (2024)

This cake is wonderful - moist, flavorful, really lovely. I made it with almond flour and millet, and served it with poached pears and mascarpone mixed with a little honey and lemon juice. If I could give this recipe 6 stars, I would.

I didn't want to buy a whole bag of quinoa flour, so I just toasted 30 g of quinoa in the toaster oven then ground it in the spice/coffee grinder -- perfect! While I was at it I also toasted the hazelnut flour to add a little depth of flavor. This cake is light and flavorful and pairs perfectly with peaches and blueberries and whipped coconut cream (to keep it dairy-free).

I really liked it, very moist and flavorful and the whipped eggs give it a very fluffy light texture for an unleavened cake. I would cut the sugar though and use more citrus next time. I cut it to 175g of sugar already but it is still quite sweet for my taste so I would go down to 140 or even less. I would also use more citrus juice and zest to bring that flavor out more.

Topped this with: 8 oz. Mascarpone, 2 TB. buckwheat honey, and 1.5 TB. Grand Marnier, all whisked together and spread on the cake right before serving. The torte rates a "beyond" score on its own and doesn't need this, but I'll continue to make it with the topping in the future.

4/23/16 Made per recipe, the day before serving. In lieu of almond flour, I finely ground almonds in the food processor, then added the sugar and continued grinding. With a light texture, the flavor and moisture in this cake are delightful. It was just as good the next morning (day 3) with coffee. Served with whipped cream and fresh raspberries on the side.

I also ground quinoa myself to avoid buying a while pound of quinoa flour. The resulting cake was good, but next time I'll be extra careful to grind the quinoa fine.

This cake was a winner, moist, citrusy and delicious. Used millet flour in place of quinoa with just over 4 oz of hazelnuts (about 120 grams). Lovely dessert for the last night of Passover or through the year for that matter! Brought to a friend's house and not a crumb was left.

This cake is addicting!! I made a few substitutions based on what I had on hand: oat flour (ground up oats) for the quinoa flour, swapped in a little coconut sugar for regular sugar, and coconut oil for the olive oil. Just delicious on its own!!

Very tasty served plain. Used almond flour + AP white & wholewheat instead of quinoa. Next time: less sugar, grated orange zest instead of lemon, 1/2 TBSP lemon juice.

From the different recipes that I cooked this week for The Passover Celebration. This was my favorite dessert!!
Really moist and the wonderful hint from of the citrus flavors!1
Amazing!

Made this for Seder 1 day ahead. Hazelnut and quinoa flours from Whole Foods and very pricy. Followed the recipe except increased ingredients, including 1 more egg because I only have a 9 inch springform pan and increased bake time to 40 minutes. It looked perfect until I turned it out to cool. After the cake was cooled I turned the cake right side up and the top stuck to the plate. So I made a lemon creamcheese frosting spread over the top and zested 1 lemon. Everyone loved this cake!!!

Can this cake take freezing?Thanks, thalia cassuto

I thought this was good but really needed something in addition to the recipe like fruit or cream on top (as others have proposed) to be great!! On its own, found it lacking that special finish.

A bit late for most who’ve posted in “most helpful” but, the recipe works as is for either an 8 or 9” pan as Ms Clarke says. Also, the cake cools top side up in the pan. Then remove sides and invert on a plate only long enough to remove the bottom of the pan and parchment. Then flip it upright/ top side up. No sticking!Family loves this cake! I use reg white flour and almond flour. No celiacs in the family and I always have almond flour. All serve with suggestions were/ will be delicious!

Delicious! I have made it many times. I like it best with almond and millet flour. I use a little less lemon zest and add the zest of one orange. Top with marscapone whipped cream and strawberries.

I took the sugar down to 100 grams and added two tablespoons of orange zest in addition to the lemon zest. It was plenty sweet for us. Very nice and light. I made a raspberry sauce to drizzle on top.

Total disaster!I don’t know what happened, but when I tried to flip it back over, it completely broke apart. I’m an experienced baker. Now it’s a challenge that I’m going to try again until it works right. I’m going to use less sugar next time though, as other have suggested. It tastes way too sweet and the subtle flavors get lost. It’s pretty tasty though. Except for the total disintegration thing.

easy different will make again

Incredible flavor. Made it with millet and almond flours. Added orange zest. I had to remake it because it overflowed in an 8in pan. A little finicky in cook time. But absolutely delicious.

After years of cooking for a gluten-free and fairy-free family, I can safely say this is the best cake recipe I’ve ever made. I cut back on sugar (closer to 3/4), and subbed grapefruit for the orange because I didn’t have oranges, and used bobs red mill GF flour in place of quinoa flour as it’s easier to find. I’m sure it’s amazing as written, but with these modifications it was excellent, 5 people finished it in one sitting.

Astonishingly good. Use an 8" springform so the torte falls less. When I took it out of the oven, the crust was so patchy and flakey, it was hard to handle without tearing the surface. Persevering, I filled the sunken middle with whipped mascarpone/whipped cream seasoned with honey and Grand Marnier. Topped w/ sliced, poached pears in cardamom/star anise/peppercorns/cloves/ with a little lemon juice - syrup, and drizzled with reduced syrup at serving. Garnished with star anise pods.

Absolutely delicious! I’ve made it with both hazelnut and almond flours, and both were great. (I have a preference for the hazelnut.) Both times I used orange zest and the second time I used 2 tbsp of orange juice rather than a mix of orange and lemon. I love lemon, but is so ubiquitous with cakes and wanted to try something different. I was not disappointed! So, so, so good!

I couldn't find hazelnut flour anywhere so I bought some hazelnuts, blanched them in baking soda and water to remove the skins, then toasted them. A lot of work, then I found some Red's hazelnut flour. I couldn't help but notice it's just hazelnuts, skin and all, ground. Food processor and a bag of hazelnuts worked on the second go round, and it's a keeper.

I made a 6” version of this, cutting recipe in half. Standard cake pan, so I oiled parchment strips for the sides in addition to parchment circle for the bottom. Worked beautifully!

Finding hazelnut flour proved impossible so I bought hazelnuts, blanched them in water and baking soda, removed as much of the skins as possible, toasted them lightly then processed them to what was close to flour. It was a bit of work but I was determined as it was part of a Piedmont themed cooking class. Served it with lemon gelato, pretty great.

Many thanks for the suggestion to toast 30g of quinoa and zap in a spice grinder. Worked perfectly!