Hazelnut Citrus Torte

1. 1

   Heat oven to 350 degrees.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   Beat in 1/4 cup olive oil, the lemon zest and the citrus juices.

6. 6

   Fold in the dry ingredients.

7. 7

   In a clean bowl, use an electric mixer to beat egg whites and salt until frothy.

8. 8

   Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes.

9. 9

   Fold a third of the egg-white mixture into batter.

10. 10

    Gently fold in remaining egg-white mixture in 2 batches.

11. 11

    Pour batter into pan.

12. 12

    Bake 30 to 35 minutes.

13. 13

    Remove from oven and cool.

14. 14

    Remove pan sides.

15. 15

    Invert pan, remove parchment and turn cake right side up onto a plate.

* Per serving · 4 servings · Values may vary.