I have lived my whole life here in the Pacific Northwest. My great grandmother was born in Portland in 1869 and the family has been here ever since. I live in the heart of America’s hazelnut producing area, second only to Turkey in the quantity of hazelnuts (filberts to Oregonians) grown and shipped worldwide. My neighborhood is surrounded by hazelnut orchards and in the fall nuts can be purchased in many farmers’ markets and roadside stands. I’ve collected recipes over the years that use hazelnuts in umpteen different ways and this is one of my favorite cakes. The cake batter is simple and, yes, the amount of flour listed is correct: 2 tablespoons. It’s the hazelnut flour that makes the magic in this cake: delicate, light, nutty layers wrapped in creamy smooth rich chocolate mocha frosting…what could be better than that.
The beauty of the cake and the frosting is that they are so versatile and can be used in many different ways. A banana whipped cream cake made with hazelnut cake layers is out of this world, and the creamy frosting that is a cross between whipped cream and butter cream is a great filling for a Swiss cake roll.
The cake ingredients go together quickly and easily. It may look like you have spent hours in the kitchen but the truth is that it takes only a few minutes to make this delicious, nutty cake. If hazelnut flour isn’t available where you live you can grind whole toasted hazelnuts in a blender until they are almost like flour. Be careful not to over grind or you have hazelnut butter. The recipe doesn’t make a lot of batter…just enough for about a half-inch layer of battter in two 8-inch cake pans.
A layer of ripe sweet strawberries was a delicious addition to the cake. Just press the slices into the frosting and top with the second layer of cake. Don’t limit yourself to strawberries…bananas or raspberries would be good too.
Many of the recipes in my mother’s files are from the early days of the FoodDay Section of the Portland Oregonian. The insert was in the Thursday edition and my mom read it from front to back. There were very few cooking magazines back in the 1960’s and no cooking shows that I can remember so this newspaper insert was the main source for housewives to keep up on what was new in the cooking world. They published recipes from well known local restaurants, bakeries and delis and my mom cut out and saved most of them…which turned out to be very lucky for me. In 2012 The Oregonian published a cookbook, The Oregonian Cookbook, edited by Katherine Miller, and many of the great old recipes are in this 403 page book. This recipe is from that cookbook.
- 4 eggs
- ¾ cup granulated sugar
- 1-1/2 cups (6 ounces) raw hazelnuts
- Or 2-1/4 cups (6 ounces) hazelnut flour
- 2 tablespoons all-purpose flour
- 2-1/2 teaspoons baking powder
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1-1/2 cups whipping cream
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Grease the bottoms and sides of two 8-inch cake pans and line the bottoms with greased wax paper or parchment rounds.
- If you are using whole nuts, place them in a blender and pulse until they are very finely ground. Then add the eggs and sugar and blend until well combined. If you are using hazelnut flour, mix the eggs, sugar and hazelnut flour in a medium bowl and stir well to combine.
- Sift together the all-purpose flour and baking powder. Add the dry ingredients to the nut mixture and blend until incorporated.
- Divide the batter equally between the two prepared pans and bake for about 25-30 minutes until the sides come away from the pan and the tops are just firm. Do not over bake. The layers will be thin.
- In a small bowl combine the sugar, cocoa powder, and coffee granules. In a separate bowl beat the cream until almost whipped, gradually adding the sugar mixture and vanilla until stiff peaks form. Spread the frosting between the cooled torte layers and on the sides. Keep the torte refrigerated and remove about 30 minutes before serving.
- Berries can be added between the layers and on top of the cake if desired. Just place them on top of the frosting.
- This torte is best if it is made ahead and allowed to rest in the refrigerator for a few hours or overnight. Even on the third day it was moist and delicious and the flavors had mellowed. There is something magical about the combination of chocolate and hazelnuts.
we have several hazelnut shrubs in the deer plot and a couple in the yard. the nuts they produce are too small to do anything with.
That looks delicious.
Thanks, Ramona. I don’t know if the local filbert farms have problems with deer. The folks who grow blueberries sure do.
Cathy Farley recently posted..Mocha Cream Hazelnut Strawberry Torte
You had me just with the title before I began drooling over the pics.
Larry recently posted..Drive In The Correct Lane
Thanks, Larry.
Cathy Farley recently posted..Mocha Cream Hazelnut Strawberry Torte
What a lovely cake, Cathy! And so many complimentary flavors going on too. Those strawberries are divine and giving me inspiration!
Have a wonderful weekend!
Barbara recently posted..Radish, Tomato & Onion Savory Tart
Chocolate and hazelnuts are a combination that very few people can resist. Especially with a few strawberries added. Thank you for your comment, Barbara.
Cathy Farley recently posted..Mocha Cream Hazelnut Strawberry Torte
Cathy, I wish I could have a slice of this incredible cake! It is absolutely stunning. Thanks for sharing the hazelnut goodness.
I wish I could share a slice with you, Kitty. Thanks for stopping by.
Cathy Farley recently posted..Mocha Cream Hazelnut Strawberry Torte
OMGosh this looks nothing short of sensational because I can almost taste it.
Can I just buy hazelnuts..say at Costco? do I have to take the skin off?
I am nowhere near hazelnut orchards:(
Your desserts ..what can I say?:)
I have never seen hazelnuts in Costco, Monique. But you might have better luck on the East Coast than I do here in the West. If you chop up raw nuts for baking the skins don’t have to be removed. You can get the skins off by roasting the raw whole nuts in a 325 degree oven for about 10 minutes until they are just turning a light golden color and start to smell “nutty”. Then rub them in a small towel and the skins will pop off. The roasted nuts have more flavor than the raw. Hazelnuts have a high oil content so be sure to store them in the refrigerator or freezer.
Cathy Farley recently posted..Mocha Cream Hazelnut Strawberry Torte
Thank yu for the tips:)
And it is strawberry season..in ..well so soon!
What a marvelous cake! So moist—and that filling with the big berries looks amazing!
The frosting recipe is one of my favorites, Liz. It is so light and creamy and it stays that way when refrigerated. I could eat it by the spoonful.
Cathy Farley recently posted..Mocha Cream Hazelnut Strawberry Torte
What a spectacular cake Cathy. I remember something similar from years ago. Will have to search for that recipe again because I can remember the taste of the hazelnut flour. Your recipe is a keeper. How fortunate you are to live in such a beautiful place with family history.
Penny recently posted..Citrus Rice Salad
Another winner, Cathy & one that I think could easily be converted for gluten free folks. I’ll try it for the next family event & report back to you.
I love reading about these “oldies but goodies”. I have a bourbon/black walnut pie recipe that came from the St. Louis, MO newspaper YEARS ago. I friend made it for a dinner party & I begged her for the recipe! I’ll share when I make it, for sure.
Thanks for this one!
Rettabug recently posted..Two Down & Ten To Go
I hope you share that pie recipe, Rett. I’m sure you could substitute 2 tablespoons of gluten flour. If you try it please let me know. We don’t have gluten issues in my family but I know that many of my readers do. Those oldie but goodie recipes are the best, aren’t they?
Cathy Farley recently posted..Mocha Cream Hazelnut Strawberry Torte
I love hazelnuts so this cake is in my future. It’s a beauty.
Ciao Chow Linda recently posted..Yes, Chef
“Wives with Knives” has been included in our A Sunday Drive for this week, Be assured that we hope this helps to point even more new visitors in your direction.
http://asthecrackerheadcrumbles.blogspot.com/2015/05/a-sunday-drive_31.html
Jerry E. Beuterbaugh recently posted..A Sunday Drive
What a yummy looking cake. Thanks for sharing the recipe! Have a happy day!
Eileen recently posted..Saturday’s Critters #76
Not only do you live in such a beautiful part of the country but to live in an area where you have access to such wonderful hazelnuts is another plus! Just thinking about your great-grandmother, I wonder how she came to be born there and where your great-great-grandparents came from. So interesting! Hazelnuts are a favorite of mine and I’m already in love with this torte!
Susan recently posted..Grilled Chiquila Shrimp
This looks divine! Thank you so much for sharing. 🙂
Swoon.The chocolate. All of those luscious layers . This is a dessert that is more gorgeous than Helen of Troy–it could launch a thousand ships!
THis cake was one of our highlights for Father’s day.
I already have a request for a February birthday cake:) Thank you!
Monique recently posted..Summer is here..
Hi Cathy, saw this cake on Monique’s site, must of missed this post, looks absolutely delicious!
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