MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hazelnut Citrus Torte
Categories: Cakes, Nuts, Citrus
Yield: 8 servings

1/4 c Extra-virgin olive oil; more
- for oiling pan
200 g Granulated sugar (1 c)
95 g Hazelnut or almond flour (1
- c + 1 tb)
30 g Quinoa flour (1/3 c)
4 lg Eggs; separated
2 tb Grated lemon zest
1 tb Fresh lemon juice
1 tb Fresh orange juice
2 g Salt (1/4 ts)

Set oven @ 350oF/175oC.

Line the bottom of an 8" or 9" springform pan with
parchment and brush pan with olive oil.

Combine a third of the sugar (about 1/3 cup), the
hazelnut flour and the quinoa flour in a bowl.

In another bowl, use an electric mixer to whip another
third of the sugar with the egg yolks on medium speed
until thick and pale yellow in color, about 5 minutes.
Beat in 1/4 cup olive oil, the lemon zest and the citrus
juices. Fold in the dry ingredients.

In a clean bowl, use an electric mixer to beat egg
whites and salt until frothy. Beat in remaining sugar on
high speed until stiff peaks form, about 2 to 5 minutes.
Fold a third of the egg-white mixture into batter.
Gently fold in remaining egg-white mixture in 2 batches.
Pour batter into pan.

Bake 30 to 35 minutes. Remove from oven and cool. Remove
pan sides. Invert pan, remove parchment and turn cake
right side up onto a plate.

By: Melissa Clark

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "You either get bitter or you get better. It's that simple." -- Josh Shipp --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)