Hazelnut Torte with Mascarpone Icing - Emma Duckworth Stylist
single,single-post,postid-22888,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-1.8,wpb-js-composer js-comp-ver-4.3.4,vc_responsive
Hazelnut Torte with Mascarpone Icing

Hazelnut Torte with Mascarpone Icing

Good morning. Hazelnuts are one of my favourite nuts when baking- they add such a beautiful taste to a sponge cake. Traditionally a torte requires little to no flour using hazelnut meal as a replacement. If I have to make a gluten free cake then it usually consists of hazelnut or almond meal. I wanted to keep this quite light in texture so my version uses half flour, half hazelnut meal. My aim was to create a cake that tasted great but could also be decorated in a beautiful way.

This would be great as an ‘occasion’ cake – your family and friends will definitely remember the multi layers and the beautiful fruits on top. I’ve used blueberries, figs and grapes but you could do raspberries or strawberries instead. Or if you don’t fancy fruit then shaved chocolate would also work a treat. Also if you prefer the icing can cover the sides fully but naked cakes are all the rage at the moment and I for one love the rustic feel that goes with it. Go on, get creative in the decorating…this is the fun part!


For The Cake:

1 Cup plain flour

1 Cup hazelnut meal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 Cup unsalted butter, softened

1 Cup granulated sugar

1/2 cup light or dark brown sugar

3 eggs

1 tbsp vanilla extract

1 Cup sour cream

1/2 cup chopped toasted hazelnuts (optional)

For Icing:

250g mascarpone cheese

1/3 Cup cocoa powder, sifted

1/3 Cup powdered sugar, sifted

1 Cup heavy cream

To Decorate:

Extra chopped hazelnuts

Mixed fruits- blueberries, grapes, figs

Flowers (as decoration only- not to be eaten)


1. Preheat oven to 180°C. Butter two 9-inch round cake pans. Line bottoms with parchment paper.

2. Whisk together flour, hazelnut meal, baking powder, baking soda, and salt and then put to one side.

3. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy.

4. Add eggs, one at a time, mixing well after each addition. Then mix in vanilla extract.

5. Reduce mixer speed to low. Add flour in three portions, alternating with two portions of sour cream. Mix until a few streaks of flour remain. Stir in chopped hazelnuts if you would like a bit of crunch throughout the sponge (this is optional).

6. Divide batter evenly between prepared pans. Smooth batter evenly in pans.

7. Bake for 25 to 30 minutes, or until cakes are lightly browned and a skewer inserted into the center comes out clean.

8. Cool in pans on a wire rack for 15 minutes. Then, run a knife around the edges to loosen the cakes. Transfer cakes from pans to a wire rack to cool completely.

9. Whip mascarpone and powdered sugar until creamy.

10. Add heavy cream and whip to desired consistency.

11. Take 1/3 of the mascarpone icing and put into a separate bowl, whip cocoa powder into it- this will form the middle layer in the cake.The remaining ‘plain’ mascarpone icing will form the top and sides of your cake.

12. Once the cake has cooled completely place one cake on a plate or cake stand. Spread the chocolate mascarpone filling on top ensuring it is smooth and level.

13. Place the second cake on top and spread the plain mascarpone icing on the top and around the side as thickly or thinly as you like.

14. Now the really fun bit- decorating the the cake. I added the chopped hazelnuts in a moon shape on one side. Then layered the mixed fruits and flowers.


Hazelnut Torte with Mascarpone Icing

Hazelnut Tort with Mascarpone Icing


  • Snappystreet

    March 12, 2015 at 4:20 pm Reply

    This looks so delicious! I really was a baker in any way, shape or form. I sadly think I took after my mother! She can craft her way around anything, but when it comes to cakes, no chance!

    • Emma Duckworth

      Emma Duckworth

      March 12, 2015 at 9:44 pm Reply

      Thank you so much! Too funny- I’m sure you are better than you think you are!

  • cynthia

    March 13, 2015 at 3:00 am Reply

    Oh my gosh, this is the most stunning cake! So beautiful.

    • Emma Duckworth

      Emma Duckworth

      March 13, 2015 at 9:22 pm Reply

      Oh thank you SO much Cynthia- you really should try to make it- it is delicious xx

  • Julia@Vikalinka

    March 13, 2015 at 6:30 am Reply

    This cake is absolutely exquisite! I can’t wait to make it and eat it all! Such lovely photography. :-)

    • Emma Duckworth

      Emma Duckworth

      March 13, 2015 at 9:23 pm Reply

      That is so sweet of you to say- do try it. If you are on instagram- tag me in on it so i can see the finished product! xx

  • Gabrielle

    March 18, 2015 at 2:42 am Reply

    This is the type of picture and recipe that inspires me. When figs and grapes are in season I will absolutely try this out.

    • Emma Duckworth

      Emma Duckworth

      March 18, 2015 at 8:05 am Reply

      Oh good Gabrielle- it really is quite simple but can look SO pretty. We eat with our eyes after all don’t we?! Let me know how you go. x

  • Maikki

    March 25, 2015 at 6:28 am Reply

    Such a pretty decoration!

  • Tiffany M Apostolou

    April 16, 2015 at 11:47 pm Reply

    I tried this recipe for Easter and decorated it with chocolate dipped kumquats instead of the beautiful fruit added in your picture (that was a tad intimidating for me :) ) and it came out scrumptious! If you would like to see it, it is posted on my link!

    Thank you for sharing this wonderful recipe and pictures, it was very inspiring!

    • Emma Duckworth

      Emma Duckworth

      April 19, 2015 at 9:11 pm Reply

      Oh wow- well done- I had a look and it looks beautiful with the orange of the fruit and darkness of the chocolate- well done and thank you so much for sharing xx

  • Andrea Haufer

    May 1, 2015 at 4:09 am Reply

    Hi Emma! I just made the dough and Iwonder if I can put the icing on tonight. My mothers Birthday is tomorrow. What do. you think?
    XXX greetings Andrea

  • Sarah | Drool-Worthy

    June 29, 2015 at 5:55 am Reply

    Your photography is so inspiring! And this recipe. Yum. I’m a big hazelnut fan and this is an interesting combo. I THOUGHT I had my wedding cake decided on but now I’m not so sure!

    • Emma Duckworth

      Emma Duckworth

      July 1, 2015 at 6:16 am Reply

      Oh thank you so much- that is so kind of you to say. I try and practice the photography side of things as much as I can. Apologies that I’ve made the decision process harder -hee hee!! Goodluck 😉

  • Jaia

    December 14, 2015 at 2:29 am Reply


    I made this cake for my aunt’s charity bake and it was absolutely wonderful! I made two little cupcakes out of the mixture so that I could try it and I really love this cake. The texture is soft and moist yet delicate and full of flavour and the mascerpone frosting is some of the best I’ve made. Can’t wait to make this simple yet spectacular cake again, thank you for the recipe and I encourage others who are looking at this recipe to try it and see what they think. :) I also topped mine with toasted hazelnuts and red grapes and it looked beautiful

    • Emma Duckworth

      Emma Duckworth

      December 30, 2015 at 6:23 am Reply

      Oh brilliant Jaia – I am so happy that you enjoyed the recipe :-)


Post a Comment