Hazelnut Poppy Seed Torte
Serves
8
Total Time
80 MINS
Calories
468
Easy torte with hazelnuts, poppy seeds and ricotta, topped with toasted hazelnuts and hazelnut chocolate spread. Use our Hazelnut Chocolate Spread recipe to make your own delicious topping!
- Egg white
4 (about 120 g)
- Salted butter
115 g (about ½ cup)room temperature
- Granulated sugar
115 g (about ½ cup)
- Egg yolk
4 (about 80 g)
- Orange
1 (about 200 g)zest of
- Ricotta cheese
125 g (about ½ cup)
- Poppy seeds
2 tablespoons (about 18 g)
- Hazelnut flour
125 g (about 1 cup)
- Hazelnut chocolate spread
as needed
- Hazelnuts
150 g (about 1 cups)toasted, coarsely chopped
INGREDIENTS
- 1. Prepare a clean round pan with parchment paper
- 2. Pre-heat oven - 190°C
- 3. Add egg white to a clean large mixing bowl
- 4. Whisk until stiff peaks form
- 5. Add salted butter and granulated sugar to a clean large mixing bowl
- 6. Cream together until smooth
- 7. Add egg yolk, orange, ricotta cheese, poppy seeds and hazelnut flour to the batter
- 8. Mix until combined
- 9. Transfer egg whites to batter
- 10. Fold together until just combined
- 11. Transfer batter to round pan
- 12. Bake until skewer tests clean - 25 min, 190°C
- 13. Spread with hazelnut chocolate spread
- 14. Sprinkle with hazelnuts
- 15. Sprinkle with orange
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
