Flourless Hazelnut-Orange Cake Recipe^{Low Carb}

Ingredients

Servings: 8

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

Exchanges/Choices:

1 Carbohydrate

2 Fat

Calories 162

Calories from Fat 81

Total Fat 9g

Saturated Fat 1g

Cholesterol 106mg

Sodium 35mg

Carbohydrate 17g

Dietary Fiber 1g

Sugar 15g

Protein 5g

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 aside.
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 zest.
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.

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Serve this simple yet sophisticated, tasty yet healthy cake on its own or with fresh berries or orange segments.

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