Hazelnut Torte

This Italian hazelnut torte has a sophisticated, nutty taste and delicate crumb.  Don't be fooled by the complex flavours — this comes together easily and is gluten-free, too.


  • 100 gram (3/4 cup) hazelnuts or filberts
  • 4 large eggs
  • 3/4 cup (187.5 mililiter) granulated sugar
  • 2 tablespoon (30 mililiter) Potato Starch
  • 2 1/2 teaspoons (12.5 mililiter) gluten free baking powder
  • 1/2 teaspoon (2.5 mililiter) Pure Vanilla Extract
  • 1 cup (250 mililiter) whipping cream
  • 2 tablespoon (30 mililiter) cocoa, sifted
  • 1 tablespoon (15 mililiter) granulated sugar
  • 1/2 teaspoon (2.5 mililiter) Pure Vanilla Extract


  • 1 Preheat oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans. Line bottom with waxed or parchment paper and grease again. Set aside.
  • 2 In food processor or blender, process hazelnuts until finely ground. Set aside.
  • 3 In food processor or blender, process eggs and sugar until light and foamy. Add Club House Potato Flour, baking powder, Club House Pure Vanilla Extract and ground hazelnuts. Process until smooth and blended.
  • 4 Divide cake batter evenly between the prepared cake pans. Bake for 20 to 25 minutes or until cake springs back when touched. Cool in pans 5 minutes. Invert onto cake rack and remove waxed paper. Cool completely.
  • 5 Meanwhile, whip cream with cocoa, sugar and Club House Pure Vanilla Extract.
  • 6 To assemble torte, place 1 layer on serving plate and spread with half of the whipped cream. Top with second layer and spread with remaining whipped cream. Chill until serving time.


(per Serving)

Nutrition information coming soon.