From the WSJ, a gluten free cake that is delicious. Very light in texture and a wonderful hazelnut flavor. The hazelnut torte is the one in the back of this photo. To brown the butter, you practically burn it, I cooked it for at least five minutes after it started bubbling. I did not have the vanilla bean so used vanilla paste that I had but you could substitute vanilla.
9″ springform pan
1¼ cups shelled hazelnut
1 cup plus 1 tablespoon unsalted butter
½ vanilla bean or 1 t. vanilla
1⅓ cups confectioners’ sugar
⅓ cup almond flour
1 teaspoon kosher salt
5 large egg whites
3 tablespoons granulated sugar
Option-serve warm Crème fraîche, or mascarpone, mixed with honey and a little salt
Preheat oven to 350 degrees. Spread hazelnuts over a baking tray in a single layer and roast 5 minutes. Place warm nuts between two layers of kitchen towel and rub to remove skins. Discard skins and set nuts aside to cool. *Note-Trader Joes sells skinned hazelnuts, toast them for 5-10 minutes and cool.
2. Meanwhile, make beurre noisette: Add butter to a small saucepan. Scrape seeds from vanilla bean and add to butter along with scraped bean. Set saucepan over medium-low heat. Cook, gently swirling pan, until butter melts then turns a deep golden brown and smells nutty, about 5 minutes. Let cool 10 minutes. Remove vanilla bean. Brush interior of a 9- or 10-inch springform pan with a bit of the butter. I lined with parchment too.
3. Place hazelnuts and confectioners’ sugar in a food processor and process to form a fine powder. Add the almond flour and salt and pulse a few times to combine.
4. In a large mixing bowl, whisk egg whites until frothy, then add granulated sugar and beat to form stiff peaks. Gently fold whipped egg whites into dry ingredients with a rubber spatula. Mix in remaining brown butter until fully incorporated.
5. Pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 45 minutes.
6. Serve cake warm with a dollop of crème fraîche or honeyed mascarpone.