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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.

21K 7 4.3

Last modified on: January 23^th 2019

Keywords for this recipe:Cake Hazelnut Orange Pastry Candied-fruits Crumble

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

Change these quantities to make: 1 cake 2 cakes 3 cakes

Change measures: Metric

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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.

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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.

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 %

% 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?

For 1 cake : 7.00 $

Change currency:

Note : These prices are only approximate.

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: Panettone, Sicilian Epiphany Pie, Provençal colombier for Pentecost, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Italian Meringue, How to beat egg whites, Oat financiers for Louise, Yvetot Douillons, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Little lemon biscuits, Real custard sauce (crème anglaise), Sausage with duchess potatoes and a Mont d'Or fondue , Quiche Lorraine, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Quick orange marmalade, Ciabatta, Choux pastry (pâte à choux), Stewed plums, Sorrel soup, ... All

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