Toasted Hazelnut and Honey Torte
Thomas J. Story
Chef Mona Johnson, co-owner of Tournant catering in Portland, OR, created this recipe in honor of Springbrook Farm, a century-old hazelnut farm in Oregon's Willamette Valley. It was the finale to a lavish Thanksgiving dinner at the farmhouse brewery there, Wolves & People--so she topped the torte with malted whipped cream.
How to Make It
Step 1
1
Preheat oven to 350° with rack in lower third. Melt butter in a small saucepan over medium heat until solids begin to brown and butter smells nutty, about 10 minutes. Remove from heat, let cool slightly, and add hazelnut liqueur.
Step 2
2
Generously butter a 9-in. springform cake pan and line bottom with a circle of parchment paper cut to fit.
Step 3
3
Whirl hazelnuts in a food processor with baking powder and salt until finely ground. Set aside.
Step 4
4
In a large bowl, whisk egg yolks with honey until thoroughly combined.
Step 5
5
In bowl of a stand mixer, whip egg whites with whisk attachment on medium speed until they begin to get frothy, then gradually rain in granulated sugar. Whip until egg whites form a stiff but glossy peak when beater is lifted.
Step 6
6
Stir hazelnuts into bowl of egg yolks and honey. Drizzle in browned butter, stirring to incorporate. Gently fold in egg whites, a quarter at a time, until thoroughly combined.
Step 7
7
Pour batter into prepared cake pan and bake until deep brown, sides begin to pull away from pan, and a toothpick inserted down through center comes out clean, 50 to 65 minutes. Cool cake in pan.
Step 8
8
Remove cake from pan and pan bottom, peel off parchment, and set on a large plate. Dust with powdered sugar, slice, and top with Malted Whipped Cream.
Ingredients
1/2 cup unsalted butter
2 tablespoons hazelnut liqueur such as Frangelico, or almond liqueur such as Amaretto
10 ounce skinned toasted hazelnuts*
1 teaspoon baking powder
1/2 teaspoon kosher salt
6 large eggs, separated
3/4 cup chestnut, mesquite, buckwheat, or other full-flavored honey (about 8 oz.)
1/4 cup granulated sugar
1 tablespoon powdered sugar
Directions
Step 1
1
Preheat oven to 350° with rack in lower third. Melt butter in a small saucepan over medium heat until solids begin to brown and butter smells nutty, about 10 minutes. Remove from heat, let cool slightly, and add hazelnut liqueur.
Step 2
2
Generously butter a 9-in. springform cake pan and line bottom with a circle of parchment paper cut to fit.
Step 3
3
Whirl hazelnuts in a food processor with baking powder and salt until finely ground. Set aside.
Step 4
4
In a large bowl, whisk egg yolks with honey until thoroughly combined.
Step 5
5
In bowl of a stand mixer, whip egg whites with whisk attachment on medium speed until they begin to get frothy, then gradually rain in granulated sugar. Whip until egg whites form a stiff but glossy peak when beater is lifted.
Step 6
6
Stir hazelnuts into bowl of egg yolks and honey. Drizzle in browned butter, stirring to incorporate. Gently fold in egg whites, a quarter at a time, until thoroughly combined.
Step 7
7
Pour batter into prepared cake pan and bake until deep brown, sides begin to pull away from pan, and a toothpick inserted down through center comes out clean, 50 to 65 minutes. Cool cake in pan.
Step 8
8
Remove cake from pan and pan bottom, peel off parchment, and set on a large plate. Dust with powdered sugar, slice, and top with Malted Whipped Cream.
Search All of Sunset's Recipes
The Latest
The 5 Holiday Styling Tricks Everyone Needs to Know
