Hazelnut Citrus Torte

• 1/4 cup extra-virgin olive oil, more for oiling pan
• 200 grams granulated sugar (1 cup)
• 95 grams hazelnut or almond flour (1 cup plus 1 tablespoon)
• 30 grams quinoa flour (1/3 cup)
• 4 large eggs, separated
• 2 tablespoons grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 grams salt (1/4 teaspoon)

1. Heat oven to 350 degrees.
2. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
3. Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
4. 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.
5. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices.
6. Fold in the dry ingredients.
7. In a clean bowl, use an electric mixer to beat egg whites and salt until frothy.
8. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes.
9. Fold a third of the egg-white mixture into batter.
10. Gently fold in remaining egg-white mixture in 2 batches.
11. Pour batter into pan.
12. Bake 30 to 35 minutes.
13. Remove from oven and cool.
14. Remove pan sides.
15. Invert pan, remove parchment and turn cake right side up onto a plate.

extravirgin olive oil, sugar, hazelnut, flour, eggs, lemon zest, lemon juice, orange juice, salt

Taken from cooking.nytimes.com/recipes/1016218 (may not work)