This delightful torte has two distinct layers- a crisp and sandy base covered with a spongey topping, laden with nutty and rich hazelnuts. It comes together easily with a food processor, but can be made without one as well. If you can’t access hazelnuts, you can substitute them with walnuts or almonds for an equally delicious torte.
This recipe serves 8-10 people
- Preheat the oven to 180C/Fan or 170C and line a 24cm cake tin with greaseproof paper
- Use a food processor or rolling pin to crush 1/2 of the nuts into a coarse power. Mix the sugar, cinnamon, and flour into the walnut powder with a pinch of salt.
- Rub the butter into the flour mix by pulsing in a food processor or with your finger tips until you have a sandy texture. Spread 1/2 of this mix into the cake tin and press down slightly forming an even base.
- Whisk together the sour cream, baking powder, and egg. Add this to the remaining 1/2 of the flour mix, then pour over the pressed base. Sprinkle the mix with the rest of the chopped nuts and the last 2tbsp of the sugar.
- Bake for 40 minutes until golden on top and a skewer comes out clean. Serve with sour cream.