Hazelnut and orange cake

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
1 hour 20 min.	60 min.	2 hours 15 min.

Step by step recipe

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.
2	Beat until the dough is evenly mixed.
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.
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.
5	Bring the syrup to the boil, then take off the heat and cover. Set aside.
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.
7	Cut 160 g candied fruit (orange) into small dice.
8	Put into a bowl and add 20 g flour.
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.
10	Cake batter Put into a mixer bowl: 150 g butter, 80 g caster sugar and 20 g honey.
11	Beat until evenly mixed.
12	Add 60 g egg yolk and beat again.
13	Sieve 180 g flour and 6 g baking powder into the bowl with the excess flour off the candied fruit.
14	Beat once again until evely mixed.
15	With the mixer on slow speed, add the beaten egg whites a little at a time.
16	Finish by adding the candied fruit.
17	Preheat the oven to 390°F (200°C). Put the cake batter into a buttered loaf tin or mould.
18	Scatter the frozen hazelnut crumble topping over.
19	Bake for 40-50 minutes.
20	Turn out while still hot onto a wire rack and use a brush to soak the cake with the orange syrup.
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.

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