Lemon-Nut Torte with Orange Topping
Adapted from: Still Life with Menu
Preparation time: 1 1/2 hours, including baking and glazing
Yield: About 8 servings
delicious–and really easy.
It is not necessary to blanch the nuts for this cake, but you
may do so if you prefer a more ethereal result. To blanch, spread
the whole hazelnuts or almonds on a cookie sheet and bake at
350°F for about 15 minutes. Cook, then rub off the skins with
•Separate the eggs well ahead of
time, so they can come to room temperature.
•Grate the zests
for both the cake and the glaze before squeezing the juice.
1 tablespoon soft butter for the pan
1 cup hazelnuts or almonds (Blanched or not. See above.)
1/2 teaspoon salt
1 cup confectioners’ sugar (divided use)
3 tablespoons fresh lemon juice
2 tablespoons grated lemon zest
1/4 cup unbleached white flour
- Separate the eggs, placing the yolks in a small bowl and the
whites in a large one. Cover both bowls, and let sit at room
temperature for at least an hour.
- Preheat oven to 350°F. Generously butter the bottom of a
9-inch springform cake pan.
- Place the nuts in a food processor with the salt and 2
tablespoons of the sugar. Pulse until the nuts are ground to a
powder. Set aside.
- Beat the egg whites at high speed, gradually adding 2
tablespoons of the sugar, until they form soft peaks. Don’t
clean the beaters.
- Add the remaining lemon juice and zest to the yolks, and beat
them with the used beaters until silky smooth. Pour the beaten yolk
mixture over the beaten whites, and gently fold together.
- Sprinkle the ground nuts and the flour over the batter, and
fold them in until the mixture is thoroughly combined but still
nice and puffy. (Don’t overmix)
- Transfer to the prepared pan, and bake in the center of the
oven for 3) to 35 minutes, or until a sharp knife inserted all the
way into the center comes out clean. Cool for 10 minutes before
removing the rim of the pan, then cool completely before
1 tablespoon cornstarch
2 tablespoons sugar
1 tablespoon grated orange zest
1/4 cup orange juice
1 tablespoon fruity liqueur (orange or berry)–optional
1 cup fresh orange sections
- Place the cornstarch, sugar, and orange zest in a small
- Whisk as you drizzle in the orange juice and optional liqueur.
Whisk until smooth.
- Place over medium heat and bring just to boiling point,
whisking constantly. Cook, still whisking, until thick and glossy.
This will take about 2 minutes.
- Pour the hot glaze over the top of the cooled cake. Garnish
with the orange sections whittle the glaze is still hot. Allow to
cool for 30 minutes before serving.