Toasted-Hazelnut Cake Recipe

Name: Toasted-Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups hazelnuts, toasted (8 oz); ¼ cup matzo meal; 1 cup sugar; 4 large eggs, separated, at room temperature; 1 teaspoon fresh lemon zest, finely grated; ¼ teaspoon salt; 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, chopped; 3 tablespoons orange juice or 3 tablespoons water; 3 tablespoons unsalted margarine (if not keeping glaze pareve use butter) or 3 tablespoons butter (if not keeping glaze pareve use butter); 3 tablespoons sugar

Servings: persons

1 ½ cups hazelnuts, toasted (8 oz)
¼ cup matzo meal
1 cup sugar
4 large eggs, separated, at room temperature
1 teaspoon fresh lemon zest, finely grated
¼ teaspoon salt
3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, chopped
3 tablespoons orange juice or 3 tablespoons water
3 tablespoons unsalted margarine (if not keeping glaze pareve use butter) or 3 tablespoons butter (if not keeping glaze pareve use butter)
3 tablespoons sugar

1
Preheat oven to 350F and grease a 9-inch springform pan.
2
Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
3
Make cake: Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste.
4
3Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
5
Stir in zest.
6
Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form.
7
Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
8
In 3 batches, alternately fold nut mixture and whites into yolk mixture.
9
Spoon batter into pan and smooth top.
10
Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes.
11
Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan.
12
Cool completely.
13
(Cake will sink slightly in center.
14
).
15
Glaze:Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth.
16
Cool 5 minutes and then pour warm glaze over cake.
17
Glaze cake: Invert cake onto a rack set over a shallow baking pan.
18
Carefully loosen bottom of pan and remove.
19
Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly.
20
Chill until glaze is set, about 5 minutes.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups hazelnuts, toasted (8 oz), ¼ cup matzo meal, 1 cup sugar, 4 large eggs, separated, at room temperature, and more.

Yes, Toasted-Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toasted-Hazelnut Cake

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