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Title: Roasted Oregon Hazelnut Torte
Categories: Dessert
Yield: 8 Servings
| 4 | lg | Eggs |
| 1 1/4 | c | Roasted & ground hazelnuts (Oregon hazelnuts) |
| 2/3 | c | Granulated sugar |
| 1 | pn | Salt |
| 1/3 | c | Butter - (warm room temperature) |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Grease 8-inch spring form pan or non-stick cake pan. With a mixer, beat eggs, ground nuts, sugar and salt until light and fluffy, about 5 to 7 minutes. Add butter; beat until smooth. Gently fold in flour. Pour into prepared pan; sprinkle with chopped nuts. Bake in a 350 oven for 25 to 30 minutes, or until top springs back when gently pressed. Run thin spatula around sides of pan to loosen cake; cool before removing rim.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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