Hazelnut Poppy Seed Torte

by

Drop

POSTED Mon, 22 December 2014

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!

recipe-image

    INGREDIENTS


  • Egg white icon
    Egg white

    4 (about 120 g)

  • Salted butter icon
    Salted butter

    115 g (about ½ cup)room temperature

  • Granulated sugar icon
    Granulated sugar

    115 g (about ½ cup)

  • Egg yolk icon
    Egg yolk

    4 (about 80 g)

  • Orange icon
    Orange

    1 (about 200 g)zest of

  • Ricotta cheese icon
    Ricotta cheese

    125 g (about ½ cup)

  • Poppy seeds icon
    Poppy seeds

    2 tablespoons (about 18 g)

  • Hazelnut meal icon
    Hazelnut meal

    125 g (about 1 cup)

  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread

    as needed

  • Hazelnuts icon
    Hazelnuts

    150 g (about 1 cups)toasted, coarsely chopped

    METHOD


  • 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 meal 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

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