Hazelnut Poppy Seed Torte
Serves
8
Total Time
1hrs 20mins
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 white4
- Salted butter115 groom temperature
- Granulated sugar115 g
- Egg yolk4
- Orange1 ½zest of
- Ricotta cheese125 g
- Poppy seeds2 tablespoons
- Hazelnut flour125 g
- Hazelnut chocolate spreadas needed
- Hazelnuts150 gtoasted, coarsely chopped
Ingredients
- 1. Prepare a clean round pan with parchment paper
- 2. Pre-heat oven - 190°C / 375°F
- 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 and fold together until just combined
- 10. Transfer batter to round pan
- 11. Bake until skewer tests clean - 25 min, 190°C / 375°F
- 12. Spread with hazelnut chocolate spread
- 13. Sprinkle with hazelnuts
- 14. Sprinkle with orange
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
