These days, I’m of the opinion that there is enough chocolate around at Easter to ever feel the need to make anything too sickly or chocolatey for dessert too. I prefer something a little more sedate, flecked with hazelnuts and sweetened with honey, with the gentlest nod to spring from beautifully sweet and sour perfumed Amalfi lemons and bright pink forced rhubarb. The kids are already filled to the eyeballs with easter eggs and possibly way too excited to even notice this more reserved honey and nut torte – but that’s OK – more leftover for us grown ups! 


1 cup ground hazelnuts 

2 cups ground almonds

1 tsp baking powder

4 eggs, whisked

¾ cup honey

¼ cup extra virgin olive oil 

grated zest of 1 Amalfi lemon (or 2 regular lemons) 

¼ cup Amalfi (or regular) lemon juice

1 quantity Candied Hazelnuts, Amalfi Lemon and Rhubarb Ribbons



Deep sided 20cm round springform tin

Compostable baking paper



  • Pre-heat oven 170C (150C fan)
  • Line the springform tin with baking parchment 
  • Mix the wet ingredients together in one bowl
  • Mix the dry ingredients together in another and then fold them both together till uniformly combined
  • Cook for 1 hour or until an inserted skewer comes out clean 
  • Allow to cool slightly before turning out and decorating with the Candied Hazelnuts, Rhubarb and Amalfi Lemon slices
  • Serve with fresh ricotta, Greek yogurt or creme fraiche drizzled with a little extra virgin olive oil and sprinkled with some finely chopped candied hazelnuts

Other recipes in our Easter Menu:

Roasted Baby Artichokes with Amalfi Lemon and Garlic Cream

Slow Roast Shoulder of Lamb in a Blanket of Herbs and Honey
Paper Thin Crispy Thyme and Garlic Potatoes
Warm Purple Sprouting and Romanesco Salad with Crispy Caper and Amalfi Lemon Vinaigrette

Honey and Hazelnut Torte with Candied Hazelnuts, Amalfi Lemons and Rhubarb Ribbons 

Rhubarb and Amalfi Lemon Cordial 

St Jude with Pickled Cherries and Hazelnut and Seed Crackers 

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