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.
29K 8 4.4
Last modified on: January 23th 2019
Keywords for this recipe: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?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,171 Kcal or 17,463 Kj | 48 gr | 564 gr | 192 gr |
| 209 % | 18 % | 53 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 256 Kcal or 1,072 Kj | 3 gr | 35 gr | 12 gr |
| 13 % | 1 % | 3 % | 2 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,171 Kcal or 17,463 Kj | 48 gr | 564 gr | 192 gr |
| 209 % | 18 % | 53 % | 29 % |
How much will it cost?
- For 1 cake : 6.20 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made, based on a recipe from INBP (French national bakery institute).
This recipe uses (among others)
 | Candied fruit: You can check-out other recipes which use it, like for example: Fondant-iced pithivier, 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: How to beat egg whites, Verrine of avocado mousse and crab, Cigarettes Russes (Piroulines), Butter cream, Pistachio "Financiers", ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Coffee custard, Chocolate cream, Lime confectioner's custard (pastry cream), Mousse with two chocolates, Apple confectioner's custard, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple rice pudding, Amandier (gluten-free almond cake), Valay-Brest, Fruit crémeux, Flognarde, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.298K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.328K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.290K5 2 hours 23 min. May 27th 2020
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".339K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-12-04)
Note: We'll never share your e-mail address with anyone else.
Post your 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.