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Hazelnut and orange cake


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.
3,4844.8/5 for 4 ratings
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Last modified on: January 23th 2019

For 1 cake, you will need:

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How long does it take?

Time required
PreparationCookingStart to finish
1 hour 18 min.57 min.2 hours 15 min.
Keeping:
Several days in the fridge, covered in plastic film.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 4 min.
Hazelnut and orange cake : Photo of step #1

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.
Hazelnut and orange cake : Photo of step #2
Beat until the dough is evenly mixed.

Stage 3 - 4 min.
Hazelnut and orange cake : Photo of step #3
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.
Hazelnut and orange cake : Photo of step #4

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.
Hazelnut and orange cake : Photo of step #5
Bring the syrup to the boil, then take off the heat and cover.

Set aside.

Stage 6 - 5 min.
Hazelnut and orange cake : Photo of step #6

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.
Hazelnut and orange cake : Photo of step #7
Cut 160 g candied fruit (orange) into small dice.

Stage 8 - 3 min.
Hazelnut and orange cake : Photo of step #8
Put into a bowl and add 20 g flour.

Stage 9 - 2 min.
Hazelnut and orange cake : Photo of step #9
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.
Hazelnut and orange cake : Photo of step #10

Cake batter

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

Stage 11 - 5 min.
Hazelnut and orange cake : Photo of step #11
Beat until evenly mixed.

Stage 12 - 5 min.
Hazelnut and orange cake : Photo of step #12
Add 60 g egg yolk and beat again.

Stage 13 - 5 min.
Hazelnut and orange cake : Photo of step #13
Sieve 180 g flour and 6 g baking powder into the bowl with the excess flour off the candied fruit.

Stage 14 - 5 min.
Hazelnut and orange cake : Photo of step #14
Beat once again until evely mixed.

Stage 15 - 7 min.
Hazelnut and orange cake : Photo of step #15
With the mixer on slow speed, add the beaten egg whites a little at a time.

Stage 16 - 3 min.
Hazelnut and orange cake : Photo of step #16
Finish by adding the candied fruit.

Stage 17 - 3 min.
Hazelnut and orange cake : Photo of step #17
Preheat the oven to 390°F (200°C).

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

Stage 18 - 3 min.
Hazelnut and orange cake : Photo of step #18
Scatter the frozen hazelnut crumble topping over.

Stage 19 - 50 min.
Hazelnut and orange cake : Photo of step #19
Bake for 40-50 minutes.

Stage 20 - 5 min.
Hazelnut and orange cake : Photo of step #20
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.
Hazelnut and orange cake : Photo of step #21
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

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

More recipes?

This recipe uses (among others)
Candied fruitCandied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Panettone, Provençal colombier for Pentecost, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Verrine of avocado mousse and crab, Coconut paste, Brioche royale, Armagnac marzipan, How to beat egg whites, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Panettone, You should not leave egg yolks in contact with sugar, Chocolate cream, Flognarde, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Couscous, Leavened bread, Du Barry soup, Langoustine sabayon tart, ... All

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