HAZELNUT TORTE
Adapted slightly from The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes. Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for any of your favourite fillings - try my Luxuriously Healthy Chocolate Frosting [Recipe #498933] ... the combination is like Nutella on steroids!
Provided by YummySmellsca
Categories Dessert
Time 37m
Yield 1 2-layer torte, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F and line two 8" round pans with parchment or greased foil.
- With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
- Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
- Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
- Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).
Nutrition Facts : Calories 181.3, Fat 12.5, SaturatedFat 1.5, Cholesterol 62, Sodium 72.3, Carbohydrate 15, Fiber 1.4, Sugar 13.2, Protein 4.2
HAZELNUT TORTE FOR DIABETIC DIET
This is a quick and delicious recipe that I have changed to suit my family's needs, but feel free to use sugar in the cake, and the optional Mocha Filling and optional Topping which I shall include at the bottom if you want the standard recipe. I have also substituted 7/8 cup of almonds and 1/2 teaspoon almond extract successfully for the hazelnuts. If you prefer, you can use 3/4 cup of Splenda, and eliminate the fructose, but I think it helps with the structure of the cake. I guessed at the weight of the sugar-free instant pudding mix, and the Dream Whip envelope, but I think they are all a standard size...this filling can be used to frost a cake too...just refrigerate after you apply it.
Provided by Sweet Baboo
Categories Dessert
Time 30m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease two 8" round cake pans lined with parchment.
- Mix together the flour, Splenda, and baking powder, and set aside.
- In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed).
- Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
- Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
- Beat the filling and topping ingredients till stiff.
- Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
- You can garnish with whole toasted hazelnuts.
- For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla. Spread between the layers.
- For alternate topping: Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.
Nutrition Facts : Calories 248.1, Fat 15.7, SaturatedFat 4, Cholesterol 109.4, Sodium 276.8, Carbohydrate 21.7, Fiber 2, Sugar 14.7, Protein 7.8
GERMAN HAZELNUT TORTE RECIPE
Make and share this German Hazelnut Torte Recipe recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 1h40m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- •Preheat oven to 375°F.
- •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
- •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
- •Fold in hazelnuts, flour, and almond flavoring.
- •Beat egg whites until stiff and fold into egg yolk mixture.
- •Spread batter gently in prepared pan(s).
- •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
- Filling:.
- •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
- •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
- •Cool, stirring frequently.
- To Assemble Cake:.
- •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
- •Spread 1 layer with filling.
- •Top with second layer.
- •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
- •Press onto cake.
- •Blend icing sugar with enough lemon juice to give a coating consistency.
- •Spread over cake and decorate as desired.
RASPBERRY HAZELNUT TORTE
Make and share this Raspberry Hazelnut Torte recipe from Food.com.
Provided by Daydream
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
- Then grease the baking paper which is lining the pans.
- Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
- Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
- In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
- Lastly, fold the nut mixture gently through the eggs.
- Divide this mixture between the two prepared cake pans.
- Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
- Cakes will be done when the top feels just firm.
- For the filling: Whip the cream until stiff.
- Add superfine sugar, vanilla essence, and rum (or liqueur).
- Beat a few seconds more until combined.
- Using a fork, roughly crush the raspberries, then gently fold into the cream.
- Place one of the cakes on a serving dish.
- Spread a thick layer of raspberry cream over the cake.
- Top with the second cake, and spread the top and sides with the remaining raspberry cream.
- Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
- For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.
Nutrition Facts : Calories 534.1, Fat 34.4, SaturatedFat 13.7, Cholesterol 242.6, Sodium 96.2, Carbohydrate 49.1, Fiber 3.3, Sugar 41.9, Protein 9.9
CHOCOLATE, CARDAMOM & HAZELNUT TORTE
This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Toast the hazelnuts in a dry pan until golden, then leave to cool slightly and blitz to a fine consistency in a food processor. Remove the cardamom seeds from their pods and grind using a pestle and mortar.
- Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 23cm spring-form cake tin. Use a microwave to melt the chocolate with the butter in 30-sec bursts until glossy and smooth. Leave to cool slightly.
- Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.
- Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, the cardamom seeds and hazelnuts. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible. Gently pour into the tin and bake for 35 mins. Leave to cool in the tin, then dust with cocoa powder and serve with crème fraîche.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
HAZELNUT TORTE
This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line the bottom of 2 round 9" cake pans with parchment paper.
- Butter (or oil) and flour them, including the parchment paper on the bottoms.
- Preheat the oven to 350°F.
- Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
- Add 4 of the eggs and process well.
- Pour into one of the cake pans.
- Wash and dry the food processor parts.
- Repeat with the other half of the ingredients and the other cake pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
- Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.
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