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.
45 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
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 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), ½ cup water, ½ cup caster sugar and the zest of one of the oranges.Stage 5 - 7 min.
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.
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 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.
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: Panettone, Sicilian Epiphany Pie, Provençal colombier for Pentecost, Fondant-iced pithivier, ... See them all 4
Egg white
Like these other recipes: Pistachio powder or paste, Yvetot Douillons, Italian Meringue, Pavlova, How to add beaten eggs whites to a mixture, ... See them all 52
Egg yolk
Like these other recipes: How to succeed in making sabayon (syllabub), Mousse with two chocolates, Panettone, Gâteau Breton (Brittany butter cake), Real custard sauce (crème anglaise), ... See them all 72
Water
Like these other recipes: Quick orange marmalade, New leavened bread, Aperitif rolls, Peanut rolls, Morel risotto with Vin Jaune and Mont d'Or, ... See them all 132
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