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    You are in: Home / Recipes / Hazelnut Torte Recipe
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    Hazelnut Torte

    Hazelnut Torte. Photo by canthelpmyself

    1/2 Photos of Hazelnut Torte

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Jenny Sanders's Note:

    This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)

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    Units: US | Metric


    1. 1
      Line the bottom of 2 round 9" cake pans with parchment paper.
    2. 2
      Butter (or oil) and flour them, including the parchment paper on the bottoms.
    3. 3
      Preheat the oven to 350°F.
    4. 4
      Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
    5. 5
      Add 4 of the eggs and process well.
    6. 6
      Pour into one of the cake pans.
    7. 7
      Wash and dry the food processor parts.
    8. 8
      Repeat with the other half of the ingredients and the other cake pan.
    9. 9
      Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
    10. 10
      Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.

    Ratings & Reviews:

    • on June 17, 2014


      This is a great recipe! The cake came out really light, fluffy and delicate! I was very surprised with how much is rose. <br/>I roasted my hazelnuts first and chucked them in a tea towel, rubbed it all and then shook it in a colander to let the skins fall out. Worth the effort. <br/>I didn't dress it but it would suit something very very light like a Chantilly cream, maybe a little orange or mandarine essence. <br/>By cooking it in two tins you get more of the beautiful crispy hazelnut outside.<br/>Thank you for sharing, this took about 5 minutes to prep in my thermomix blender, will use again!

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    • on September 08, 2013


      Nice recipe. I adapted it a bit and used ingredients I had on hand. I did not have hazelnuts. I divided the recipe roughly into thirds and used two eggs for each third. I used pecans, almonds, and pinon nuts for each third. The almond was a bit dry but all were very good. <br/>I stacked them as three level cakes and spread almond paste and store bought cherry preserves between the layers. I covered the whole thing with cream cheese chocolate frosting. The cream cheese frosting recipe I used called for four cups of sugar. I used one. It was excellent.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2010


      My only substitution was to use Splenda instead of flour, and my cake turned out a bit dry. Don't know if that's why or if I should have used extra-large eggs. A good dark chocolate glaze or frosting would have really made the cake. The glaze recipe I tried (for the first time) was too runny.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Hazelnut Torte

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 234.5
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 1.6 g
    Cholesterol 141.0 mg
    Sodium 167.7 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 1.2 g
    Sugars 25.7 g
    Protein 6.3 g

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