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Hazelnut and orange cake

Name: Hazelnut and orange cake
Prep time: 1 h 18 min
Cook time: 57 min
Total time: 2 h 15 min
Yield: 1 cake
Cuisine: French
Ingredients: 20 g butter; 20 g ground hazelnuts; 20 g brown sugar; 20 g flour; 2 oranges; 50 g water; 50 g caster sugar; 130 g egg white; 40 g caster sugar; 160 g candied fruit; 20 g flour; 150 g butter; 80 g caster sugar; 20 g honey; 60 g egg yolk; 180 g flour; 6 g baking powder; 1 teaspoon icing sugar

A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking.

The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit trickier than a basic cake, but the result is well worth it.

66 K 4.4/5 (8 reviews)631685

Duration

2 hours 15 min.

Difficulty

Average

Last modified on: January 23^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

1 hour 20 min.

Cooking

60 min.

All in all

2 hours 15 min.

Preparation 1 hour 20 min.

Cooking 60 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 4 min.

Hazelnut crumble topping

Put into a food mixer bowl: 20 g butter, 20 g ground hazelnuts, 20 g brown sugar and 20 g flour.

Stage 2 - ⌛ 4 min.

Beat until the dough is evenly mixed.

Stage 3 - ⌛ 4 min.

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.

Stage 4 - ⌛ 5 min.

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.

Stage 5 - ⌛ 7 min.

Bring the syrup to the boil, then take off the heat and cover.

Set aside.

Stage 6 - ⌛ 5 min.

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.

Stage 7 - ⌛ 5 min.

Cut 160 g candied fruit (orange) into small dice.

Stage 8 - ⌛ 3 min.

Put into a bowl and add 20 g flour.

Stage 9 - ⌛ 2 min.

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.

Stage 10 - ⌛ 3 min.

Cake batter

Put into a mixer bowl: 150 g butter, 80 g caster sugar and 20 g honey.

Stage 11 - ⌛ 5 min.

Beat until evenly mixed.

Stage 12 - ⌛ 5 min.

Add 60 g egg yolk and beat again.

Stage 13 - ⌛ 5 min.

Sieve 180 g flour and 6 g baking powder into the bowl with the excess flour off the candied fruit.

Stage 14 - ⌛ 5 min.

Beat once again until evely mixed.

Stage 15 - ⌛ 7 min.

With the mixer on slow speed, add the beaten egg whites a little at a time.

Stage 16 - ⌛ 3 min.

Finish by adding the candied fruit.

Stage 17 - ⌛ 3 min.

Preheat the oven to 390°F (200°C).

Put the cake batter into a buttered loaf tin or mould.

Stage 18 - ⌛ 3 min.

Scatter the frozen hazelnut crumble topping over.

Stage 19 - ⌛ 50 min.

Bake for 40-50 minutes.

Stage 20 - ⌛ 5 min.

Turn out while still hot onto a wire rack and use a brush to soak the cake with the orange syrup.

Stage 21 - ⌛ 2 min.

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.

Keeping: Several days in the fridge, covered in plastic film.

Source: Home made, based on a recipe from INBP (French national bakery institute).

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=5 %	34 g RDI=13 %	11 g RDI=16 %	255 kcal RDI=13 %	1,071 kJ RDI=13 %
Whole recipe	47 g RDI=74 %	564 g RDI=213 %	191 g RDI=262 %	4,171 kcal RDI=209 %	17,463 kJ RDI=209 %