Hazelnut and orange cake
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.
1,9204.8/5
Last modified on: January 23th 2019
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: 1,631 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 18 min. | 57 min. | 2 hours 15 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
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Step by step recipe
Stage 1
4 min.
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.
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.
Stage 11
5 min.
Beat until evenly mixed.Stage 12
5 min.
Add 60 g egg yolk and beat again.Stage 13
5 min.
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.
This cake lends itself easily to different versions, such as almond and lemon.
Nutritional information
How much will it cost?
For 1 cake : 6.64 €
Source: Home made, based on a recipe from INBP (French national bakery institute).
More recipes?
This recipe use (among others) | Candied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Provençal colombier for Pentecost, Panettone, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Swiss meringues, Chocolate mousse with hazelnuts, Baked Alaska, Vanilla ice cream, Macarons (the original French macaroons) , ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Dauphinoise potatoes with Serano ham, Paris-Brest, Apple confectioner's custard, Fruit crémeux, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Clafoutis "Marie-Antoinette", French custard tart, Raspberry muffins, Cherry clafoutis, ... All |
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