Photo: Ernest Porzi
Hazelnut torte with lemon cream and raspberry sauce
13 ingredients
30 min + 30 min
Serves 6
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
983
Calories
29g
Protein
29g
Fat
157g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Raspberry | 1 cup (123g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rapeseed Oil | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 free-range egg
- 100ml/3½fl oz clear honey
- 75ml/2½fl oz rapeseed oil
- 50g/2oz unsalted butter
- 2 tbsp apple juice
- 100g/3½oz ground hazelnuts
- 100g/3½oz wholemeal self-raising flour
- 100g/3½oz goats' cheese
- 3 tbsp chopped fresh lemon
- 6 tbsp clear honey
- handful raspberries
- 150ml/5fl oz elderflower
- edible flowers, to garnish, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes