Hazelnut Torte
Ready In: 37 mins
Serves: 12
Yields: 1 2-layer torte
Ingredients
- 4 eggs
- 2 tablespoons light olive oil
- 3⁄4 cup raw sugar
- 6 ounces finely ground hazelnuts (hazelnut flour or meal)
- 2 tablespoons coconut flour
- 1 pinch sea salt
- 1 tablespoon gluten free baking powder
Directions
- Preheat the oven to 350F and line two 8” round pans with parchment or greased foil.
- With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
- Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
- Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
- Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).
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