Flourless Hazelnut-Orange Cake Recipe
3/4 cup hazelnuts
4 large eggs, separated
1/2 cup granulated sugar
1/2 cup granular no-calorie sweetener
1 tbsp fresh grated orange zest
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1 tsp confectioners' sugar
Calories from Fat
Total Fat 9g
Saturated Fat 1g
Dietary Fiber 1g
- Preheat oven to 350 degrees.
- Place the hazelnuts in a small bowl
and cover with hot water. Let stand 1 minute, then drain. Place the
hazelnuts in a small baking pan and bake 8-10 minutes, stirring once,
until the skins begin to flake. Maintain the over temperature.
- Working with a few nuts at a time,
place them in a kitchen towel and rub off the skins. Place the cooled
hazelnuts in a food processor and process until finely ground. Set
- Line the bottom of an 8-inch round
cake pan with parchment paper. Coat the paper and set aside.
- Combine the egg yolks, sugar and
no-calorie sweetener to beat at medium speed until
fluffy and pale yellow in color. Stir in the hazelnuts and orange
- Place the egg whites and cream of
tartar in a large bowl and beat at high speed until stiff peaks form.
Fold the egg white mixture into the hazelnut mixture in four
additions, mixing until no white streaks remain. Spoon the batter
into the prepared pan and smooth the top. Bake 20-25 minutes or until
the center of the cake is firm to the touch.
- Cool the cake in the pan on a wire
rack for 10 minutes. Remove from the pan, discard the parchment paper
and cool completely on the wire rack. Place the confectioners' sugar
in a small fine-mesh sieve and sprinkle over the cake. The cake can
be covered in an airtight container and stored at room temperature up
to 1 day.
Fun Facts /
Serve this simple yet
sophisticated, tasty yet healthy cake on its own or with
fresh berries or orange segments.
More Cake Recipes
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