Hazelnut and orange cake

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 20 g butter
• 2 20 g ground hazelnuts
• 3 20 g brown sugar
• 4 20 g flour
• 5 2 oranges
• 6 50 g water
• 7 50 g caster sugar
• 8 130 g egg white
• 9 40 g caster sugar
• 10 160 g candied fruit
• 11 20 g flour
• 12 150 g butter
• 13 80 g caster sugar
• 14 20 g honey
• 15 60 g egg yolk
• 16 180 g flour
• 17 6 g baking powder
• 18 1 teaspoon icing sugar
• Total weight: 1,635 grams

Times:

Preparation	Cooking	Start to finish
1 hour 20 min.	60 min.	2 hours 15 min.

Step by step recipe

• 1:

  Hazelnut crumble topping

  Put into a food mixer bowl: 20 g butter, 20 g ground hazelnuts, 20 g brown sugar and 20 g flour.
• 2: Beat until the dough is evenly mixed.
• 3: Break up the dough into small pieces and spread out over a sheet of cooking parchment laid on a baking sheet.
  Put in the freezer.
• 4:

  Orange syrup

  Put into a saucepan: the juice of 2 oranges (you will need 50g from each orange), 50 g water, 50 g caster sugar and the zest of one of the oranges.
• 5: Bring the syrup to the boil, then take off the heat and cover.
  Set aside.
• 6:

  Beaten egg whites

  
  Beat 130 g egg white to stiff peak stage and add 40 g caster sugar at the end.
  Put to wait in the fridge.
• 7: Cut 160 g candied fruit (orange) into small dice.
• 8: Put into a bowl and add 20 g flour.
• 9: Mix together thoroughly with a fork.
  This is to stop the candied fruit sinking to the bottom of the cake during cooking, so it should stay evenly spread through the cake.
• 10:

  Cake batter

  Put into a mixer bowl: 150 g butter, 80 g caster sugar and 20 g honey.
• 11: Beat until evenly mixed.
• 12: Add 60 g egg yolk and beat again.
• 13: Sieve 180 g flour and 6 g baking powder into the bowl with the excess flour off the candied fruit.
• 14: Beat once again until evely mixed.
• 15: With the mixer on slow speed, add the beaten egg whites a little at a time.
• 16: Finish by adding the candied fruit.
• 17: Preheat the oven to 390°F (200°C).
  Put the cake batter into a buttered loaf tin or mould.
• 18: Scatter the frozen hazelnut crumble topping over.
• 19: Bake for 40-50 minutes.
• 20: Turn out while still hot onto a wire rack and use a brush to soak the cake with the orange syrup.
• 21: Decorate with a dusting of icing sugar.

Remarks

For the fruit, try using candied grapefruit peel, which works very well.
This cake lends itself easily to different versions, such as almond and lemon.

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