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.
44K 4.4/5 based on 8 reviews
Last modified on: January 23th 2019
Keywords for this recipe:For 3 cakes, you will need:
- 1
0 kg 2 g butter - 2
0 kg 2 g ground hazelnuts - 3
0 kg 2 g brown sugar - 4
0 kg 3 g flour - 5
6 oranges - 6
0 kg 5 g water - 7
0 kg 5 g caster sugar - 8
0 kg 13 g egg white - 9 0 kg 4 g caster sugar
- 10
1 lb + 0.9 oz candied fruit - 11 0 kg 3 g flour
- 12 1 lb + 0.4 oz butter
- 13 0 kg 8 g caster sugar
- 14
0 kg 2 g honey - 15
0 kg 6 g egg yolk - 16 1 lb + 13.7 oz flour
- 17
0.6 oz baking powder - 18
3 teaspoons icing sugar
Change measures:
Times for this recipe
Preparation: 1 hour 18 min.
Cooking: 57 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 6 oranges (you will need 50g from each orange), 0 kg 5 g water, 0 kg 5 g caster sugar and the zest of one of the oranges.Stage 5 - 7 min.
Stage 6 - 5 min.
Beaten egg whites
Beat 0 kg 13 g egg white to stiff peak stage and add 0 kg 4 g caster sugar at the end.
Put to wait in the fridge.
Stage 7 - 5 min.
Cut 1 lb + 0.9 oz candied fruit (orange) into small dice.
Stage 8 - 3 min.
Put into a bowl and add 0 kg 3 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 0 kg 6 g egg yolk and beat again.
Stage 13 - 5 min.
Sieve 1 lb + 13.7 oz flour and 0.6 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.
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 | 140 60 % | 1,690 160 % | 570 90 % | 12,510 630 % | 52,390 630 % |
| Per 100 g | 2 1 % | 30 3 % | 10 2 % | 260 10 % | 1,070 10 % |
| Per cake | 50 20 % | 560 50 % | 190 30 % | 4,170 210 % | 17,460 210 % |
How much will it cost?
- For 3 cakes : 18.61 €
- Per cake : 6.20 €
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, Fondant-iced pithivier, Provençal colombier for Pentecost, Sicilian Epiphany Pie, ... See them all 4
Egg white
Like these other recipes: Marzipan (almond paste), Coconut paste, Financier batter, Pistachio "Financiers", Walnut paste, ... See them all 52
Egg yolk
Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Apple confectioner's custard, Béarnaise sauce, Real custard sauce (crème anglaise), Clementine Creamy, ... See them all 72
Water
Like these other recipes: Nougat, Bacon rolls, Eggs meurette, Natural leaven, Mustard baps, ... See them all 131
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