Hazelnut Citrus Torte

Delicious! I’ve made this many times. I like it best with almond and millet flour. I do the zest of two lemons, and also zest the orange.

Added hazelnut flour and needed to sub quinoa flour with sorghum flour, a sweet grain. The flavor profile was different, and probably a little sweeter than the recipe intended it to be. Still very good, and great as a snacking cake, or really, breakfast.

Can this cake take freezing? Thanks, thalia cassuto

I thought this was good but really needed something in addition to the recipe like fruit or cream on top (as others have proposed) to be great!! On its own, found it lacking that special finish.

A bit late for most who’ve posted in “most helpful” but, the recipe works as is for either an 8 or 9” pan as Ms Clarke says. Also, the cake cools top side up in the pan. Then remove sides and invert on a plate only long enough to remove the bottom of the pan and parchment. Then flip it upright/ top side up. No sticking! Family loves this cake! I use reg white flour and almond flour. No celiacs in the family and I always have almond flour. All serve with suggestions were/ will be delicious!

Delicious! I have made it many times. I like it best with almond and millet flour. I use a little less lemon zest and add the zest of one orange. Top with marscapone whipped cream and strawberries.

I took the sugar down to 100 grams and added two tablespoons of orange zest in addition to the lemon zest. It was plenty sweet for us. Very nice and light. I made a raspberry sauce to drizzle on top.

Total disaster! I don’t know what happened, but when I tried to flip it back over, it completely broke apart. I’m an experienced baker. Now it’s a challenge that I’m going to try again until it works right. I’m going to use less sugar next time though, as other have suggested. It tastes way too sweet and the subtle flavors get lost. It’s pretty tasty though. Except for the total disintegration thing.

easy different will make again

Incredible flavor. Made it with millet and almond flours. Added orange zest. I had to remake it because it overflowed in an 8in pan. A little finicky in cook time. But absolutely delicious.

After years of cooking for a gluten-free and fairy-free family, I can safely say this is the best cake recipe I’ve ever made. I cut back on sugar (closer to 3/4), and subbed grapefruit for the orange because I didn’t have oranges, and used bobs red mill GF flour in place of quinoa flour as it’s easier to find. I’m sure it’s amazing as written, but with these modifications it was excellent, 5 people finished it in one sitting.

Astonishingly good. Use an 8" springform so the torte falls less. When I took it out of the oven, the crust was so patchy and flakey, it was hard to handle without tearing the surface. Persevering, I filled the sunken middle with whipped mascarpone/whipped cream seasoned with honey and Grand Marnier. Topped w/ sliced, poached pears in cardamom/star anise/peppercorns/cloves/ with a little lemon juice - syrup, and drizzled with reduced syrup at serving. Garnished with star anise pods.

Absolutely delicious! I’ve made it with both hazelnut and almond flours, and both were great. (I have a preference for the hazelnut.) Both times I used orange zest and the second time I used 2 tbsp of orange juice rather than a mix of orange and lemon. I love lemon, but is so ubiquitous with cakes and wanted to try something different. I was not disappointed! So, so, so good!

I couldn't find hazelnut flour anywhere so I bought some hazelnuts, blanched them in baking soda and water to remove the skins, then toasted them. A lot of work, then I found some Red's hazelnut flour. I couldn't help but notice it's just hazelnuts, skin and all, ground. Food processor and a bag of hazelnuts worked on the second go round, and it's a keeper.

I made a 6” version of this, cutting recipe in half. Standard cake pan, so I oiled parchment strips for the sides in addition to parchment circle for the bottom. Worked beautifully!