1,510 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

55 K 4.4/5 (8 reviews)

2 hours 15 min. difficulté

Average

6.20 €

2 cakes

18 Ingredients

Last modified on: January 23^th 2019

For this recipe: I want to make it (591×) I made it (651×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 cakes, you will need:

1 cup + 3 tablespoons butter
2 3 tablespoons ground hazelnuts
3 3 tablespoons brown sugar
4 ¹⁄₃ cup flour
5 4 oranges
6 ½ cup water
7 ½ cup caster sugar
8 1 cup + 2 tablespoons egg white
9 ½ cup caster sugar
10 1 ½ cup candied fruit
11 ¹⁄₃ cup flour
12 1 ¹⁄₃ cup butter
13 ¾ cup caster sugar
14 3 tablespoons honey
15 ²⁄₃ cup egg yolk
16 2 ½ cups flour
17 1 tablespoon baking powder
18 2 teaspoons icing sugar

Change these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 20 min.

Cooking: 60 min.

All in all: 2 hours 15 min.

When should you start or finish this recipe?

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.

Hazelnut crumble topping

Put into a food mixer bowl: cup + 3 tablespoons butter, 3 tablespoons ground hazelnuts, 3 tablespoons brown sugar and ¹⁄₃ cup 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), ½ cup water, ½ cup 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 1 cup + 2 tablespoons egg white to stiff peak stage and add ½ cup caster sugar at the end.

Put to wait in the fridge.

Stage 7 - 5 min.

Cut 1 ½ cup candied fruit (orange) into small dice.

Stage 8 - 3 min.

Put into a bowl and add ¹⁄₃ cup 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: 1 ¹⁄₃ cup butter, ¾ cup caster sugar and 3 tablespoons honey.

Stage 11 - 5 min.

Beat until evenly mixed.

Stage 12 - 5 min.

Add ²⁄₃ cup egg yolk and beat again.

Stage 13 - 5 min.

Sieve 2 ½ cups flour and 1 tablespoon 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

	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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 12.45 €
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)

Other recipes you may also like

Ratatouille confite

In this ratatouille recipe, the vegetables are cooked longer than usual to get a richer melting dish.
June 12^th 2011225 K 13.8 2 hours 40 min.

Express apple tart

A fine apple tart, very quick to make.
April 8^th 2020375 K 24.6 55 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21^th 2011293 K4.7 55 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.
December 18^th 2018405 K5 40 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
August 15^th 2010237 K5 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.