MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hazelnut Citrus Torte
 Categories: Cakes, Nuts, Citrus
      Yield: 8 servings
 
    1/4 c  Extra-virgin olive oil; more
           - for oiling pan
      1 c  Granulated sugar (200 g)
      1 c  Hazelnut or almond flour;
           - +1 tb (95 g)
    1/3 c  Quinoa flour (30 g)
      4 lg Eggs; separated
      2 tb Lemon zest; grated
      1 tb Fresh lemon juice
      1 tb Fresh orange juice
    1/4 ts Salt (2 g)
 
  Set oven @ 350°F/175°C.
  
  Line the bottom of an 8" or 9" springform pan with parchment and
  brush pan with olive oil.
  
  Combine a third of the sugar (about 1/3 cup), the hazelnut flour,
  and the quinoa flour in a bowl.
  
  In another bowl, use an electric mixer to whip another third of the
  sugar with the egg yolks on medium speed until thick and pale
  yellow in color, about 5 minutes.  Beat in 1/4 cup olive oil, the
  lemon zest, and the citrus juices. Fold in the dry ingredients.
  
  In a clean bowl, use an electric mixer to beat egg whites and salt
  until frothy. Beat in remaining sugar ont high speed until stiff
  peaks form, about 2 to 5 minutes. Fold a third of the egg-white
  mixture into batter. Gently fold in remaining egg-white mixture in
  2 batches. Pour batter into pan.
  
  Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides.
  Invert pan, remove parchment and turn cake right side up onto a
  plate.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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