1,447 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.

44K 4.4/5 based on 8 reviews

Last modified on: January 23^th 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 these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 18 min.

Cooking: 57 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: 0 kg 2 g butter, 0 kg 2 g ground hazelnuts, 0 kg 2 g brown sugar and 0 kg 3 g 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 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.

Bring the syrup to the boil, then take off the heat and cover.

Set aside.

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.

Stage 10 - 3 min.

Cake batter

Put into a mixer bowl: 1 lb + 0.4 oz butter, 0 kg 8 g caster sugar and 0 kg 2 g honey.

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.

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	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 %

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 3 cakes : 18.61 €
Per cake : 6.20 €

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

Brioche slices with almond cream

A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.
June 13^th 2013207K4.1 54 min.

How to prepare an onion or shallot

Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.
February 21^th 2011175K5 10 min.

Oat shortbread biscuits

Little biscuits with home-made oat flour (made from rolled oat flakes).
February 21^th 2011272K 15 2 hours 41 min.

Seafood sauerkraut

The French version of sauerkraut (choucroute) is normally served with meat, especially pork and sausage, but here is a seafood version with fish and shellfish. Do give it a try, as it's simple to make and delicious!
April 17^th 2011176K4 1 hour 37 min.

Minestrone

Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version.
May 29^th 2011169K4.3 3 hours 30 min.

News list of cooking-ez.com

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