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.
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.
50 K 4.4/5 (8 reviews)
2 hours 15 min.
Average
1 cake
18 IngredientsLast 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: 1,635 grams
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 60 min.
All in all: 2 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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.
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.
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 560 RDI=50 % | 190 RDI=30 % | 4,170 RDI=210 % | 17,460 RDI: 210 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 260 RDI=10 % | 1,070 RDI: 10 % |
How much will it cost?
- For 1 cake : 6.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Candied fruit
Like these other recipes: Panettone, Fondant-iced pithivier, Provençal colombier for Pentecost, Sicilian Epiphany Pie, ... See them all 4
Egg white
Like these other recipes: Almond tuiles, Pistachio madeleines, Peach and verbena feuilleté, Coconut "croute à thé", Clafoutis "Marie-Antoinette", ... See them all 52
Egg yolk
Like these other recipes: Pain perdu, Apple confectioner's custard, Chocolate cream, Little lemon biscuits, Quiche filling mixture, ... See them all 73
Water
Like these other recipes: Spaghetti Bolognese, Olive and pesto bread, Special small breads, Papadums, Red mixed pickle, ... See them all 134
Other recipes you may also like
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.March 3rd 201959 K 60 min.
Fish in a salt crust
Fish cooked in a salt crust is simply baked in the oven, surrounded and completely covered by a layer of coarse salt. This allows the fish to cook gently and it should be eaten as soon as the salt crust is opened. In this version, it is stuffed with lemon and herbs. Using a thermometer is the best...January 29th 2012168 K3.8 1 hour 8 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...September 12th 2018117 K4.2 50 min.
Smoked eggs
This sophisticated, smoky flavoured starter consists of an egg yolk, heated in a bain-marie and a smoked cream mousse with a scattering of chives, served with a buttered-toast "soldier".March 15th 201568 K4.9 12 hours 30 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...February 2nd 2016234 K3.7 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.