Hazelnut Torte with Duerr’s Apricot Jam Recipe

An original Italian cake with a combination of hazelnut and chocolate. This easy – to – make Torte is guaranteed to leave your tongue tingling with taste.

 Serves 8

 

Ingredients:

115g (4 oz) butter

125g Hazelnuts

125g sugar

4 eggs

Zest of 1 orange

30g plain flour

125g ricotta cheese

A pinch of salt

 

To Top:

3 tablespoons of Duerr’s apricot jam

50g of grated cooking chocolate

 

Method:

Preheat oven to 180C/ 350F/ gas mark 4.

Roast hazelnuts on a baking tray for 5 minutes.

Crush roasted hazelnuts to a thin powder using a rolling pin.

Whisk butter and sugar in a bowl, until pale. Add the egg yolks, and orange zest.  Sieve in flour and crumble in hazelnut powder and ricotta cheese.

In a separate bowl, whisk the egg whites with salt until thick, then combine  gently with the ricotta mixture.

Pour entire mix into a buttered, 9-inch cake tin and bake for 25 – 30 minutes.

Whilst allowing cake to cool, place Duerr’s apricot jam in a pan, with 4 tablespoons of water and slowly boil.

Gently layer the top of the torte with jam for a natural, fruity coating. Lightly sprinkle grated chocolate over the  jam and finish with raspberries and cream for a tasty optional extra.