hazelnut torte

Hazelnut Torte

This scrumptious dessert is baked with sweet autumn flavours and is perfect for a night in with friends
Course Baking
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 -8
Author Jacqueline Bellefontaine


for the torte

  • 110 g butter softened
  • 110 g caster sugar
  • 2 eggs separated
  • 110 g self-raising flour
  • 1 tsp instant coffee granules optional
  • 1 tbsp milk
  • 55 g toasted hazelnuts chopped

for the filling

  • 2 dessert apples peeled, cored and sliced
  • apricot jam
  • finely grated zest and juice of ½ lemon
  • icing sugar to dust


  • Preheat the oven to 190℃ /170℃ fan/gas mark 5. Grease and line the base of a 20cm round cake tin.
  • Cream the butter and sugar together until light and fluffy, then beat in the egg yolks one at a time and beat well after each addition.
  • Add the flour mix until just combined. Dissolve the coffee granules in the milk and add to the cake mixture along with the chopped hazelnuts.
  • Whisk the egg whites until standing in stiff peaks, then carefully fold into the mixture with a spatula or metal spoon, taking care not to knock out all of the air.
  • Spoon into the prepared tin and level. Bake for 25–30 minutes until firm but springy to the touch. Allow to cool in the tin for a few minutes before transferring to wire rack to cool completely.
  • Meanwhile, place the apples in a pan with 2tbsp of the apricot jam, the lemon zest and juice. Cover and cook for about 5 minutes until tender. Leave to cool.
  • When the cake is completely cold, split into two layers and sandwich back together with the apples and a little more apricot jam if desired. Dust the top with icing sugar and serve.


We added coffee to the cakes but I think it would taste just as good without so have made this optional.
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