HAZELNUT CITRUS TORTE
A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can't find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). With a supple, moist crumb, this torte will keep for several days, well-wrapped at room temperature, so feel free to make it ahead. Then serve it with a citrus sorbet or sweet citrus salad and a mound of whipped crème fraîche or mascarpone.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
- Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
- In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
- In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
- Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 26 grams, TransFat 0 grams
CITRUS TART WITH SHORTBREAD ALMOND CRUST
Provided by Nancy Fuller
Categories dessert
Time 6h10m
Yield One 9-inch tart
Number Of Ingredients 18
Steps:
- Add the eggs and cream to a medium bowl and whisk together until combined.
- In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
- Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
- Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
- Preheat the oven to 350 degrees F.
- Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
- Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
- Cool completely on a wire rack before filling.
- In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.
LEMON-NUT TORTE WITH SUMMER BERRIES
Provided by Akasha Richmond
Categories Berry Citrus Fruit Dessert Fourth of July Picnic Vegetarian High Fiber Father's Day Backyard BBQ Blackberry Blueberry Strawberry Lemon Summer Healthy Self Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 18
Steps:
- Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
GRAPEFRUIT TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
- For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
- Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.
CITRUS TORTE
This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.
Provided by diner524
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place lemon curd in a large bowl; fold in half of the whipped topping until blended.
- Split cake horizontally into three layers.
- Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
- Spread top with remaining lemon curd mixture.
- Frost sides with remaining whipped topping.
- Garnish with mandarin oranges.
- Refrigerate until serving.
Nutrition Facts : Calories 203.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 86.1, Sodium 154.3, Carbohydrate 23.7, Fiber 0.9, Sugar 6.4, Protein 2.8
FROZEN LIME TORTE WITH SUMMER FRUIT
Steps:
- For Nut crust:
- Finely chop first 4 ingredients in processor, using on/off turns. Add butter and blend until moist crumbs form. Transfer 3 1/2 cups nut mixture to 10-inch-diameter springform pan with 2 1/2-inch-high sides; transfer remaining nut mixture to 6-inch-diameter springform pan with 2 1/2-inch-high sides. Using plastic wrap as aid, press crumbs firmly up sides, then over bottom of each pan, covering completely. Freeze.
- For Lime Filling:
- Combine first 5 ingredients in medium metal bowl. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 170°F, about 5 minutes. Remove bowl from over water. Add white chocolate and whisk until melted and smooth. Freeze lime mixture until cold and thickened, whisking occasionally, about 45 minutes.
- Beat cream in large bowl until stiff. Pour lime mixture over whipped cream; using rubber spatula, fold lime mixture and cream together. Divide between crust. Cover and freeze overnight.
- For Blackberry Sauce:
- Bring all ingredients to boil in heavy medium saucepan, stirring frequently. Cool slightly. Puree mixture in batches in processor. Strain through sieve set over bowl, pressing on solids. Chill until cold. (Can be made 1 day ahead.)
- For Assembly:
- Using electric mixer, beat cream and sugar in large bowl until peaks form. Run sharp knife around pan sides to loosen torte tiers. Release pan sides. Center 6-inch tier on its pan bottom atop 10-inch tier. Spread whipped cream over sides (not tops) of tiers, covering crusts completely. Freeze until firm, about 30 minutes. (Can be prepared 2 days ahead. Wrap in plastic; keep frozen.)
- Transfer tiered torte to platter. Mound fruit decoratively atop torte. Garnish with mint. To serve, slide spatula under 6-inch tier and transfer to work surface. Cut tiers into wedges. Serve with sauce and additional fruit.
SUNNY CITRUS CHEESECAKE
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g protein.
BANANA CITRUS ALMOND TORTE
A lovely dessert for Passover or any other time. From Gourmet Magazine. Recipe works best if your eggs are at room temperature.
Provided by Chef Kate
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large bowl, beat yolks till thick and pale.
- Gradually add in sugar, beating till mixture is very thick.
- Beat in lemon juice and orange rind.
- Add in bananas, meal, almonds and salt and beat until mixture is well combined.
- In a separate bowl, beat egg whites till they just hold stiff peaks.
- Fold the whites into the batter gently but thoroughly.
- Pour batter into an ungreased, 9" tube pan (3 and 1/2" deep) with a removable bottom.
- Bake in the middle of the oven for 55 - 60 minutes or until a tester comes out clean.
- Remove from oven and invert over the neck of a bottle so torte can cool upside down.
- After torte has cooled, run a thin knife around the edge and tube of the pan.
- Remove the sides of the pan and run knife under the bottom of the torte to release it.
- Carefully transfer torte to a serving plate.
Nutrition Facts : Calories 405.5, Fat 13.9, SaturatedFat 2.2, Cholesterol 185.1, Sodium 415.1, Carbohydrate 62.6, Fiber 4, Sugar 41.9, Protein 11.3
More about "citrus torte recipes"
HAZELNUT CITRUS TORTE | PASSOVER DESSERTS | TRADITIONAL …
From spoonabilities.com
Reviews 6Video Duration 2 minCategory DessertCalories 299 per serving
- Heat oven to 350 degrees. Line the bottom of an 8 or 9-inch spring form pan with parchment and brush pan with olive oil.
- In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup Eleia olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
- In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
TORTE RECIPES | ALLRECIPES
From allrecipes.com
CITRUS FRUIT TORTE WITH CAMPARI RECIPE - EAT SMARTER USA
From eatsmarter.com
BERRY CITRUS TORTE - NOW FIND GLUTEN FREE
From nowfindglutenfree.com
MARY BERRY'S LEMON TART RECIPE - BBC FOOD
From bbc.co.uk
SUNNY CITRUS CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
CHOCOLATE TORTE WITH CITRUS YOGURT CHEESE RECIPE
From traditionalcookingschool.com
30 HEALTHY CITRUS RECIPES THAT TASTE LIKE SPRING | BEST HEALTH
From besthealthmag.ca
LEMON TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ANNA OLSON’S TARTE AU CITRON - FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE CITRUS ALMOND TORTE RECIPE | MYRECIPES
From myrecipes.com
32 BEST CITRUS COCKTAIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
FOOD PORN | HAZELNUT CITRUS TORTE
From facebook.com
ESO WAR TORTES GUIDE: HOW TO GET THE WAR TORTE …
From tamrieltradesecrets.com
HAZELNUT CITRUS TORTE. A PASSOVER DESSERT. | RECIPE | PASSOVER …
From pinterest.ca
HAZELNUT CITRUS TORTE - DINING AND COOKING
From diningandcooking.com
BEST FRASIER TORTE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
TORTOISE FOOD LIST - WHAT THEY CAN AND CAN'T EAT - ANIMALWISED
From animalwised.com
LEMON CURD TORTE RECIPE FEATURES BRIGHT FLAVORS - THE SPRUCE EATS
From thespruceeats.com
HAZELNUT CITRUS TORTE RECIPE - FOOD NEWS
From foodnewsnews.com
OUR MOST ELEGANT TORTE RECIPES - TASTE OF HOME
From tasteofhome.com
CITRUS TORTE | PIGGLY WIGGLY
From pigglywiggly.com
CHOCOLATE CITRUS ALMOND TORTE - GLUTEN FREE RECIPES
From fooddiez.com
CITRUS SHORTBREAD TORTE | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
37 CITRUS RECIPES WITH ORANGE, LEMON, LIME, AND GRAPEFRUIT - BON …
From bonappetit.com
WINTER CITRUS DROP - FOOD IS WORTH OVERTHINKING!
From torteandeat.com
CHOCOLATE CITRUS ALMOND TORTE RECIPE -SUNSET MAGAZINE
From sunset.com
30 LIME DESSERTS THAT ARE FULL OF CITRUS FLAVOR | ALLRECIPES
From allrecipes.com
60 CITRUS RECIPES | MYRECIPES
From myrecipes.com
WAR TORTES ESO GUIDE: HOW TO GET THE RECIPES, THE …
From eso-u.com
CITRUS TORTE | SURFING RUINED MY LIFE
From surfingruinedmylife.net
AUSTRIAN ORANGE CREAM TORTE RECIPE - DELISHABLY
From delishably.com
HAZELNUT CITRUS TORTE. A PASSOVER DESSERT. | RECIPE | DESSERTS ...
From pinterest.com
HIGH CHOCOLATE CITRUS TORTE RECIPE - THE WEED PROF
From theweedprof.com
CAKES & CUPCAKES | RECIPES | ROBIN HOOD®
From robinhood.ca
CITRUSY WALNUT TORTE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
UKRAINIAN FESTIVE WALNUT TORTE - RECIPE - PINTEREST
From pinterest.com
#15-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #desserts #easy #beginner-cook #cakes #3-steps-or-less
You'll also love