Four ingredients. That's all you need for this healthy, gluten-free, flourless cake. To make this cake an even tan color, opt for blanched, skinned hazelnuts. Serve as a healthy dessert with soft whipped cream, drizzled with caramel or slice a piece to serve with coffee or tea. Source: EatingWell Magazine, March/April 2018

Betsy Andrews


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degrees F. Coat an 9-inch springform pan with cooking spray. Line the bottom with parchment paper.

  • Spread hazelnuts on a rimmed baking sheet. Bake until toasted, about 15 minutes. Let cool slightly. Pulse in a food processor until coarsely ground.

  • Increase oven temperature to 325 degrees F.

  • Beat egg yolks and sugar in a large bowl until smooth. Add the ground hazelnuts and butter and beat until fully incorporated. Beat egg whites in another large bowl until stiff peaks form. Fold the egg whites into the batter and mix until no white streaks remain. Scrape the batter into the prepared pan.

  • Bake the torte until a knife inserted in the center comes out clean, about 50 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and let cool completely, about 1 hour more.


Equipment: 9-inch springform pan, parchment paper

Nutrition Facts

266 calories; 20.3 g total fat; 4.3 g saturated fat; 119 mg cholesterol; 42 mg sodium. 195 mg potassium; 16.6 g carbohydrates; 2.2 g fiber; 14 g sugar; 7.1 g protein; 280 IU vitamin a iu; 1 mg vitamin c; 39 mcg folate; 43 mg calcium; 2 mg iron; 40 mg magnesium; 13 g added sugar;