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.
51 K 4.4/5 (8 reviews)
2 hours 15 min.
Average
2 cakes
18 IngredientsLast modified on: January 23th 2019
For 2 cakes, you will need:
- 1
40 g butter - 2
40 g ground hazelnuts - 3
40 g brown sugar - 4
40 g flour - 5
4 oranges - 6
100 g water - 7
100 g caster sugar - 8
260 g egg white - 9 80 g caster sugar
- 10
320 g candied fruit - 11 40 g flour
- 12 300 g butter
- 13 160 g caster sugar
- 14
40 g honey - 15
120 g egg yolk - 16 360 g flour
- 17
12 g baking powder - 18
2 teaspoons icing sugar - Total weight: 3,265 grams
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 60 min.
All in all: 2 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 4 oranges (you will need 50g from each orange), 100 g water, 100 g caster sugar and the zest of one of the oranges.Stage 5 - 7 min.
Stage 6 - 5 min.
Beaten egg whites
Beat 260 g egg white to stiff peak stage and add 80 g caster sugar at the end.
Put to wait in the fridge.
Stage 7 - 5 min.
Cut 320 g candied fruit (orange) into small dice.
Stage 8 - 3 min.
Put into a bowl and add 40 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 120 g egg yolk and beat again.
Stage 13 - 5 min.
Sieve 360 g flour and 12 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.
Source: Home made, based on a recipe from INBP (French national bakery institute).
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 1,130 RDI=110 % | 380 RDI=60 % | 8,340 RDI=420 % | 34,930 RDI: 420 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 260 RDI=10 % | 1,070 RDI: 10 % |
| Per cake | 50 RDI=20 % | 560 RDI=50 % | 190 RDI=30 % | 4,170 RDI=210 % | 17,460 RDI: 210 % |
How much will it cost?
- For 2 cakes : 12.45 €
- Per cake : 6.25 €
Change currency: 
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
Like these other recipes: Sicilian Epiphany Pie, Panettone, Fondant-iced pithivier, Provençal colombier for Pentecost, ... See them all 4
Egg white
Like these other recipes: Meringues, Macarons (the original French macaroons) , Clafoutis "Marie-Antoinette", Chocolate mousse with hazelnuts, Yvetot Douillons, ... See them all 52
Egg yolk
Like these other recipes: Gnocchi alla romana, Butter cream, Eggs Comtoise, Hollandaise sauce, Crème brulée, ... See them all 73
Caster sugar
Like these other recipes: Strawberry Charlotte, Tarte Normande, Warm apple feuillantines, Toffee apple upside-down cake, Mulled apple juice, ... See them all 358
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016243 K4.4 2 hours 2 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011229 K4.2 40 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020528 K 44.2 14 hours 30 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019284 K4.4 3 hours 15 min.
How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...October 13th 2010300 K4.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a 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.