Hazelnut Torte with Raspberry Jam
A delicate layered torte made with ground hazelnuts and filled with raspberry jam. This elegant dessert features a light, nutty cake base split and sandwiched with sweet raspberry preserves, finished with a dusting of confectioners sugar.
Ingredients
- •1 cup hazelnuts
- •⅓ cup all-purpose flour
- •⅛ teaspoon salt
- •⅝ cup granulated sugar
- •¼ cup unsalted butter
- •3 whole large eggs
- •¼ cup seedless raspberry jam
- •¼ cup confectioners sugar
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F. Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.
10 min
- 2.
Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.
5 min
- 3.
Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Fold in nut mixture gently but thoroughly.
10 min
- 4.
Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.
15 min
- 5.
Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack. Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles.
15 min
- 6.
Dust triangles with confectioners sugar and serve with additional jam if desired.
5 min
