Roasted oregon hazelnut torte
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs |
| 1¼ | cup | Roasted & ground hazelnuts (Oregon hazelnuts) |
| ⅔ | cup | Granulated sugar |
| 1 | pinch | Salt |
| ⅓ | cup | Butter (warm room temperature) |
| ½ | cup | All-purpose flour |
| ½ | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Directions
Grease 8-inch spring form pan or non-stick cake pan. With a mixer, beat eggs, ground nuts, sugar and salt until light and fluffy, about 5 to 7 minutes. Add butter; beat until smooth. Gently fold in flour.
Pour into prepared pan; sprinkle with chopped nuts. Bake in a 350 oven for 25 to 30 minutes, or until top springs back when gently pressed. Run thin spatula around sides of pan to loosen cake; cool before removing rim.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board