Thomas J. Story

AuthorJaret Foster and Mona Johnson

Chef Mona Johnson, co-owner of Tournant catering in Portland, OR, created this recipe in honor of Springbrook Farm, a century-old hazelnut farm in Oregon's Willamette Valley. It was the finale to a lavish Thanksgiving dinner at the farmhouse brewery there, Wolves & People--so she topped the torte with malted whipped cream.

How to Make It

Step 1
1

Preheat oven to 350° with rack in lower third. Melt ­butter in a small saucepan over medium heat until ­solids begin to brown and butter smells nutty, about 10 minutes. Remove from heat, let cool slightly, and add hazelnut liqueur.

Step 2
2

Generously butter a 9-in. springform cake pan and line bottom with a circle of parchment paper cut to fit.

Step 3
3

Whirl hazelnuts in a food processor with baking ­powder and salt until finely ground. Set aside.

Step 4
4

In a large bowl, whisk egg yolks with honey until thoroughly combined.

Step 5
5

In bowl of a stand mixer, whip egg whites with whisk attachment on medium speed until they begin to get frothy, then gradually rain in granulated sugar. Whip until egg whites form a stiff but glossy peak when beater is lifted.

Step 6
6

Stir hazelnuts into bowl of egg yolks and honey. Drizzle in browned butter, stirring to incorporate. Gently fold in egg whites, a quarter at a time, until thoroughly combined.

Step 7
7

Pour batter into prepared cake pan and bake until deep brown, sides begin to pull away from pan, and a toothpick inserted down through center comes out clean, 50 to 65 minutes. Cool cake in pan.

Step 8
8

Remove cake from pan and pan bottom, peel off parchment, and set on a large plate. Dust with powdered sugar, slice, and top with Malted Whipped Cream.

9

Serves 10 to 12

Ingredients

 1/2 cup unsalted butter
 2 tablespoons hazelnut liqueur such as Frangelico, or almond liqueur such as Amaretto
 10 ounce skinned toasted hazelnuts*
 1 teaspoon baking powder
 1/2 teaspoon kosher salt
 6 large eggs, separated
 3/4 cup chestnut, mesquite, buckwheat, or other full-flavored honey (about 8 oz.)
 1/4 cup granulated sugar
 1 tablespoon powdered sugar

Directions

Step 1
1

Preheat oven to 350° with rack in lower third. Melt ­butter in a small saucepan over medium heat until ­solids begin to brown and butter smells nutty, about 10 minutes. Remove from heat, let cool slightly, and add hazelnut liqueur.

Step 2
2

Generously butter a 9-in. springform cake pan and line bottom with a circle of parchment paper cut to fit.

Step 3
3

Whirl hazelnuts in a food processor with baking ­powder and salt until finely ground. Set aside.

Step 4
4

In a large bowl, whisk egg yolks with honey until thoroughly combined.

Step 5
5

In bowl of a stand mixer, whip egg whites with whisk attachment on medium speed until they begin to get frothy, then gradually rain in granulated sugar. Whip until egg whites form a stiff but glossy peak when beater is lifted.

Step 6
6

Stir hazelnuts into bowl of egg yolks and honey. Drizzle in browned butter, stirring to incorporate. Gently fold in egg whites, a quarter at a time, until thoroughly combined.

Step 7
7

Pour batter into prepared cake pan and bake until deep brown, sides begin to pull away from pan, and a toothpick inserted down through center comes out clean, 50 to 65 minutes. Cool cake in pan.

Step 8
8

Remove cake from pan and pan bottom, peel off parchment, and set on a large plate. Dust with powdered sugar, slice, and top with Malted Whipped Cream.

9

Serves 10 to 12

Toasted Hazelnut and Honey Torte