Pumpkin Hazelnut Torte
Indulge in the rich, autumnal flavors of this Pumpkin Hazelnut Torte, a show-stopping dessert perfect for fall gatherings or any special occasion. Crafted with ground hazelnuts for a nutty, earthy base, this torte is infused with warm cinnamon and nutmeg, accentuating the velvety sweetness of creamy pumpkin puree. The moist, tender torte is topped with luscious homemade whipped cream and a sprinkle of crunchy chopped hazelnuts for a delightful textural contrast. With its golden-brown crumb and elegant garnish, this dessert not only tastes heavenly but also looks stunning on any dessert table. Ready in just over an hour, this decadent treat will captivate pumpkin spice lovers and dessert enthusiasts alike. Perfect for Thanksgiving, autumn dinner parties, or cozy nights in, each slice delivers irresistible seasonal charm.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup ground hazelnuts
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pure pumpkin puree
- 1.5 teaspoons vanilla extract
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 0.25 cup chopped hazelnuts, for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round springform pan with parchment paper.
In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the torte cools, whip the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form.
Once the torte has cooled, spread the whipped cream evenly on top. Garnish with the chopped hazelnuts.
Slice and serve the torte slightly chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
4192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.2 g | 335% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 404.7 g | 147% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 237.1 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 328 mg | 25% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
