For the longest time, I thought that torte and cake are used to describe the same thing. But there is a fine distinction between both terms, and if you’re curious to know how then keep on reading!
Torte is technically a type of cake that uses little or no flour and high-quality ingredients (think ground almonds, liqueur, or jams and fruits), therefore making it denser and heavier than a regular cake. Because of its texture, tortes are generally sweeter and shorter in height.
My grandma bakes this fool-proof torte on a regular basis – she even recommends swapping the hazelnuts with pistachios. The addition of cognac really enhances the nutty taste without overshadowing it.
My favorite thing about this dessert is its chewy edge and unexpectedly moist center. Don’t hesitate to spread some chocolate ganache on top (if the choco-hazelnut combo is your thing).
300g (2 cups) whole hazelnuts, skin on
200g (1 cup) granulated sugar
150g (1 stick + 3 tablespoon) butter, room temperature
4 eggs, room temperature
1 tsp vanilla extract
60g (1/2 cup) flour
1½ baking powder
2 tablespoon cognac
1. Preheat the oven to 350°F (175°C). Grease and line a 10″ (25 cm) round cake pan, set aside.
2. Place the hazelnuts in a food processor and grind in short quick bursts until they turn into a coarse meal. Turn off the processor if the meal starts to clump together, that means that they’re overground.
3. In a stand mixer, cream the butter and sugar for 3 minutes until pale and creamy.
4. With the mixer still on, add in the eggs one at a time and the vanilla extract. Mix for another 3 minutes on high.
5. Add the flour, baking powder, and ground hazelnuts. Beat for a few seconds until the mixture is homogeneous.
6. Turn the mixer on low and pour in the cognac.
7. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.