1,511 easy and fully explained recipes, with +66K photos and 78 videos

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 (599×) I made it (658×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 cakes, you will need:

1 41.28 ml butter
2 40 ml ground hazelnuts
3 40 ml brown sugar
4 62.4 ml flour
5 4 oranges
6 100 ml water
7 100 ml caster sugar
8 260 ml egg white
9 80 ml caster sugar
10 320 ml candied fruit
11 62.4 ml flour
12 309.6 ml butter
13 160 ml caster sugar
14 40 ml honey
15 120 ml egg yolk
16 561.6 ml flour
17 12 ml 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: 41.28 ml butter, 40 ml ground hazelnuts, 40 ml brown sugar and 62.4 ml 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), 100 ml water, 100 ml 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 260 ml egg white to stiff peak stage and add 80 ml caster sugar at the end.

Put to wait in the fridge.

Stage 7 - 5 min.

Cut 320 ml candied fruit (orange) into small dice.

Stage 8 - 3 min.

Put into a bowl and add 62.4 ml 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: 309.6 ml butter, 160 ml caster sugar and 40 ml honey.

Stage 11 - 5 min.

Beat until evenly mixed.

Stage 12 - 5 min.

Add 120 ml egg yolk and beat again.

Stage 13 - 5 min.

Sieve 561.6 ml flour and 12 ml 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

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020343 K5 1 hour 15 min.

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.
July 5^th 2016248 K4.4 2 hours 2 min.

Gingerbread

Maybe this recipe will bring back memories.
February 21^th 2011291 K4.2 1 hour 4 min.

Sweet pancake rolls from Brittany

Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.
March 10^th 2015253 K4.3 2 hours 20 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21^th 2011272 K3.9 50 min.

News list of cooking-ez.com

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