1,504 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

53 K 4.4/5 (8 reviews)

2 hours 15 min. difficulté

Average

6.20 €

1 cake

18 Ingredients

Last modified on: January 23^th 2019

For this recipe: I want to make it (564×) I made it (630×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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 these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 20 min.

Cooking: 60 min.

All in all: 2 hours 15 min.

When should you start or finish this recipe?

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.

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 (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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Nuts, Gluten, egg

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)

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.67 M 74.3 4 hours 40 min.

Pistachio cream

Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
October 4^th 2012308 K 63.9 35 min.

Spinach and hard-boiled egg gratin

In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
December 18^th 2013150 K4.7 35 min.

Mouna

Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
May 22^th 201969 K1 18 hours 35 min.

How to peel pistachios

If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.
May 20^th 2020138 K3.3 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.