Subj : Passover Desserts - 36
To   : All
From : Dave Drum
Date : Sat Apr 20 2024 15:54:00

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
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