Fall is in the air and there is no better place to experience it, than here in Toronto.There are various shades of tinted amber, brilliant yellow and bright orange everywhere. I sit by my window and look out with a heart filled with gratitude as I admire nature’s canvas, painted ahead of me. The air is crisp and the falling leaves now bid adieu to summer.
Looking for a simple and delectable dessert to serve at your next dinner? Look no more as I have the perfect one for you. How would you define simple? Well let’s put it this way…Easy and Uncomplicated…And I’d like to add, delightful to the last crumb. There’s no other way to describe this little piece of heaven.
Yes I must admit hazelnuts have been doing the rounds in my kitchen quite often lately. They are right here in this wonderful hazelnut torte,made some lovely Hazelnut-almond cookies too last week and they even went into a grilled chicken last night. And yes those recipes are coming up soon too.
I’m a huge fan of hazelnuts…especially when they are toasted…MMMM Sweet, crunchy & nutty. Now I call this a tried and tested recipe as I’ve made this very often .It has been adapted fromhttp://www.Jamie Oliver.com Hazelnut Torte with some variations .I’ve omitted the poppy seeds and have just added a bit more of the powdered hazelnuts .This torte is a treat at all times and have baked it often to take over for friends as well.
What does one do for frosting?
It actually tastes lovely just plain with some crème fraiche. On one occasion I used a lovely dense chocolate ganacheover it and it turned out sinful. The last time I had a friend over I just grated some chocolate over it and drizzled it with some fresh homemade lemon syrup. This took the flavor’s to another level I must say. Thanks Tinu Varma for this wonderful suggestion. I’d say choose what you like to dress this up…
115 grams butter
135 grams hazelnuts(toasted,peeled & powdered)
125 grams sugar
4 large eggs
30 grams plain flour
125 grams Ricotta cheese
A pinch of salt
Pre-heat the oven to 190 C.
Grease a 11 inch loose bottomed cake tin and line it with parchment paper.
Roast the hazelnuts on a pan for about 10-12 minutes or untill the skin peels off.
Cool and then put them into a food processor and powder them.
Take care not to over process.
Now beat the butter and sugar together until pale.
Next add in the egg yolks one at a time.
Seive in the flour and crumble in the Ricotta cheese as well as add in the powdered hazelnuts.
In a seperate bowl beat the egg whites with a pinch of salt till they are stiff.
Gently fold into the hazelnut mixture.
Pour into the cake tin and bake in a pre-heated oven for 25-30 minutes or untill the top of the torte is light brown in color.
Remove from the oven and cool on a wire rack.
Either ways this one’s a winner.
Try it out dear friends and you won’t be disappointed.