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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.

43K 4.4/5 based on 8 reviews

Last modified on: January 23^th 2019

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For 2 cakes, you will need:

1 1.5 oz butter
2 1.4 oz ground hazelnuts
3 1.4 oz brown sugar
4 0 kg 2 g flour
5 4 oranges
6 0 kg 3 g water
7 0 kg 3 g caster sugar
8 0 kg 9 g egg white
9 0 kg 2 g caster sugar
10 0 kg 11 g candied fruit
11 0 kg 2 g flour
12 10.9 oz butter
13 0 kg 5 g caster sugar
14 1.4 oz honey
15 0 kg 4 g egg yolk
16 1 lb + 3.8 oz flour
17 0.4 oz baking powder
18 2 teaspoons icing sugar

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

Change measures: Metric

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How long will 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 crumble topping

Put into a food mixer bowl: 1.5 oz butter, 1.4 oz ground hazelnuts, 1.4 oz brown sugar and 0 kg 2 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 4 oranges (you will need 50g from each orange), 0 kg 3 g water, 0 kg 3 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 0 kg 9 g egg white to stiff peak stage and add 0 kg 2 g caster sugar at the end.

Put to wait in the fridge.

Stage 7 - 5 min.

Cut 0 kg 11 g candied fruit (orange) into small dice.

Stage 8 - 3 min.

Put into a bowl and add 0 kg 2 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: 10.9 oz butter, 0 kg 5 g caster sugar and 1.4 oz honey.

Stage 11 - 5 min.

Beat until evenly mixed.

Stage 12 - 5 min.

Add 0 kg 4 g egg yolk and beat again.

Stage 13 - 5 min.

Sieve 1 lb + 3.8 oz flour and 0.4 oz 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
8,342 Kcal or 34,926 Kj	96 gr	1,129 gr	383 gr
417 %	37 %	106 %	58 %

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).

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

How much will it cost?

For 2 cakes : 12.40 €
Per cake : 6.20 €

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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)

	Candied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Fondant-iced pithivier, Provençal colombier for Pentecost, Panettone, ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Swiss meringues, Spicy hot toasted cashew nuts, Oat financiers for Louise, Piped petits-fours, ... All
	Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Mornay Sauce, How to succeed in making sabayon (syllabub), Salmon chard rolls, Spaghetti Carbonara, Pain perdu, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, How to heat milk without it catching on the bottom of the pan, Provençal braised carrots, Leek and Jerusalem artichoke soup, Langoustine sabayon tart, ... All