{"id":12554,"date":"2016-12-06T09:36:29","date_gmt":"2016-12-06T07:36:29","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12554"},"modified":"2022-01-15T11:20:30","modified_gmt":"2022-01-15T09:20:30","slug":"flourless-orange-pie-with-hazelnuts","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/flourless-orange-pie-with-hazelnuts\/","title":{"rendered":"Flourless Orange Pie with Hazelnuts"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">There&#8217;s no doubt orange cake is one of my favorites in the winter, but every dessert with oranges is absolutely fabulous to me. This is a flourless orange pie &#8211; the crust is made of\u00a0hazelnut\u00a0dacquoise\u202c\u200f and is filled with orange cream, all topped with fresh orange segments that add juiciness and freshness.<\/p>\n<p dir=\"ltr\">If you like orange desserts you&#8217;re gonna LOVE this flourless orange pie as it is unique, festive and will make every orange lover say WOW. It&#8217;s way more interesting than another orange cake, isn&#8217;t it? \ud83d\ude42<\/p>\n<p dir=\"ltr\"><a href=\"https:\/\/www.lilcookie.com\/category\/more\/gluten-free\/\">Click for more gluten free recipes &gt;&gt;\u00a0<\/a><\/p>\n<div id=\"attachment_10786\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10786\" class=\"wp-image-10786\" title=\"Flourless Orange Pie with Hazelnuts\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/04\/orange_and_hazelnut_cake2-s.jpg\" alt=\"Flourless Orange Pie with Hazelnuts\" width=\"800\" height=\"1201\" \/><p id=\"caption-attachment-10786\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22628--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Flourless Orange Pie with Hazelnuts<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For hazelnuts dacquoise:<\/h4>\n<ul>\n<li>80 grams peeled hazelnuts<\/li>\n<li>60 grams sugar powder<\/li>\n<li>30 grams cornstarch<\/li>\n<li>zest of 1\/2 orange<\/li>\n<li>4 large egg whites (at room temperature)<\/li>\n<li>Pinch of salt<\/li>\n<li>50 grams sugar<\/li>\n<\/ul>\n<h4>For orange cream:<\/h4>\n<ul>\n<li>4 large egg yolks<\/li>\n<li>120 ml. orange juice<\/li>\n<li>75 grams sugar<\/li>\n<li>15 grams cornstarch<\/li>\n<li>25 grams soft butter<\/li>\n<li>75 ml. heavy cream<\/li>\n<li>4-5 oranges cut into segments<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Hazelnuts dacquoise:<\/h4>\n<ol>\n<li>Preheat oven to 160 degrees.<\/li>\n<li>In a food processor with a steel blade put hazelnuts, powdered sugar, cornstarch and orange zest and process until you get a fine powder.<\/li>\n<li>In a bowl of mixer with whipping attachment whip egg whites and salt until pale foam begins to form.<\/li>\n<li>Add the sugar gradually and continue beating at high speed until you get a stable glossy meringue.<\/li>\n<li>Add the powdered dry ingredients into the meringue and fold gently but firmly until the mixture is smooth and stable. It is important to avoid over-processing of the mixture, which could break down the meringue.<\/li>\n<li>Transfer the mixture into a pastry bag with a 2-3 cm round piping tip.<\/li>\n<li>Pipe the bottom of the pie in the bottom of the pan, and then drizzle crowded mounds on the edges in order to create a crust-like shape.<\/li>\n<li>Bake for about 20-25 minutes until golden and set.<\/li>\n<li>Cool completely at room temperature and then cool for about 1 hour in the freezer.<\/li>\n<li>Using a knife, go through the sides of the pan in order to extract the base. Refrigerate until filling and decoration.<\/li>\n<\/ol>\n<h4>Orange cream:<\/h4>\n<ol>\n<li>In a medium saucepan put egg yolks, orange juice, sugar and cornstarch and whisk until blended.<\/li>\n<li>Put on medium heat and cook, while constantly whisking, until you get a smooth and thick cream.<\/li>\n<li>Add in butter and stir until it is absorbed and dissolved in a mixture.<\/li>\n<li>Transfer the cream into a sealed box and let it cool in the refrigerator for 2-3 hours, until it is completely set.<\/li>\n<li>Whip the cream until you get a stable cream.<\/li>\n<li>Add the whipped cream into the orange cream and fold gently until you get a smooth cream.<\/li>\n<li>Pour the cream over the baked crust and level the top.<\/li>\n<li>Peel the oranges and create segments. Arrange the orange segments in a fan on top of the cream. Serve immediately.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in the refrigerator for up to 2-3 days, but is at its best on day of preparation.<\/li>\n<li style=\"text-align: left\">Instead of hazelnuts you can use pecans, almonds, cashews or walnuts in the same amount.<\/li>\n<li style=\"text-align: left\">It is important not to grease the pan before piping the dacquoise.<\/li>\n<li style=\"text-align: left\">Instead of oranges you can use tangerine or mandarin.<\/li>\n<li style=\"text-align: left\">Nondairy version: instead of butter, use 15 grams of coconut oil and instead of heavy cream use same quantity of cold coconut cream (17% fat at least).<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10787\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10787\" class=\"wp-image-10787\" title=\"\u05e4\u05d0\u05d9 \u05ea\u05e4\u05d5\u05d6\u05d9\u05dd \u05d5\u05d0\u05d2\u05d5\u05d6\u05d9 \u05dc\u05d5\u05d6 \u05dc\u05dc\u05d0 \u05e7\u05de\u05d7\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/04\/orange_and_hazelnut_cake3-s.jpg\" alt=\"\u05e4\u05d0\u05d9 \u05ea\u05e4\u05d5\u05d6\u05d9\u05dd \u05d5\u05d0\u05d2\u05d5\u05d6\u05d9 \u05dc\u05d5\u05d6 \u05dc\u05dc\u05d0 \u05e7\u05de\u05d7\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10787\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>There&#8217;s no doubt orange cake is one of my favorites in the winter, but every dessert with oranges is absolutely fabulous to me. This is a flourless orange pie &#8211; the crust is made of\u00a0hazelnut\u00a0dacquoise\u202c\u200f and is filled with orange cream, all topped with fresh orange segments that add juiciness and freshness. If you like [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33569,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1593,1560,1577],"tags":[1849,1602,1968],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Flourless Orange Pie with Hazelnuts | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This is a\u00a0 flourless orange pie - the crust is made of\u00a0hazelnut\u00a0dacquoisecream, all topped with fresh orange segments that add juiciness and freshness.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/flourless-orange-pie-with-hazelnuts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flourless Orange Pie with Hazelnuts | Lil&#039; 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