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This Hungarian Flourless Hazelnut Cake (Diós-Mogyorós Torta) is a rich, nutty, and gluten-free dessert with deep European roots. It’s dense yet tender, with a caramel-like sweetness from ground hazelnuts (or walnuts, in traditional variations). Here’s a classic recipe with a modern twist:
Hungarian Flourless Hazelnut Cake
*(Serves 8-10)*
Ingredients:
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1½ cups (180g) finely ground hazelnuts (or walnuts, toasted & cooled)
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½ cup (100g) granulated sugar
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4 large eggs, separated
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½ tsp vanilla extract
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Zest of 1 lemon (optional, for brightness)
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Pinch of salt
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¼ tsp cinnamon (optional, Hungarian touch)
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Powdered sugar (for dusting)
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Whipped cream or berries (to serve)
Instructions:
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Prep: Preheat oven to 350°F (175°C). Grease an 8-inch (20cm) springform pan and line the bottom with parchment.
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Whip egg whites: In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Set aside.
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Make batter: In another bowl, beat egg yolks + sugar until pale and thick (~3 mins). Mix in vanilla, lemon zest, and cinnamon. Fold in ground hazelnuts gently.
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Fold in whites: Add ⅓ of the egg whites to lighten the batter, then carefully fold in the rest until just combined.
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Bake: Pour into the pan and smooth the top. Bake 30-35 mins until golden and a toothpick comes out clean.
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Cool & serve: Let cool 10 mins in the pan, then remove and cool completely. Dust with powdered sugar and serve with whipped cream or fresh berries.
Tips:
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For extra decadence, add a layer of chocolate ganache or drizzle with honey.
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Toast the nuts for deeper flavor (350°F for 8-10 mins, then rub off skins if using hazelnuts).
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Storage: Keeps well at room temp for 2 days or refrigerated for up to 5 days.
This cake is a staple at Hungarian gatherings—simple, elegant, and deeply nutty. Enjoy! ☕🌰
Variation: Swap hazelnuts for walnuts (traditional Diós Torta) or use almonds for a different twist.
