Hazelnut and orange cake


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.
23K 7 4.3
Grade this recipe:

Last modified on: January 23th 2019

Keywords for this recipe:CakeHazelnutOrangePastryCandied-fruitsCrumble
For 3 cakes, you will need:

Change these quantities to make: 1 cake 2 cakes 3 cakes
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 18 min.57 min.2 hours 15 min.
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Step by step recipe


Stage 1 - 4 min.
Hazelnut and orange cake : Photo of step #1

Hazelnut crumble topping

Put into a food mixer bowl: 60 g butter, 60 g ground hazelnuts, 60 g brown sugar and 60 g flour.

Stage 2 - 4 min.
Hazelnut and orange cake : Photo of step #2
Beat until the dough is evenly mixed.

Stage 3 - 4 min.
Hazelnut and orange cake : Photo of step #3
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.
Hazelnut and orange cake : Photo of step #4

Orange syrup

Put into a saucepan: the juice of 6 oranges (you will need 50g from each orange), 150 g water, 150 g caster sugar and the zest of one of the oranges.

Stage 5 - 7 min.
Hazelnut and orange cake : Photo of step #5
Bring the syrup to the boil, then take off the heat and cover.

Set aside.

Stage 6 - 5 min.
Hazelnut and orange cake : Photo of step #6

Beaten egg whites



Beat 390 g egg white to stiff peak stage and add 120 g caster sugar at the end.

Put to wait in the fridge.

Stage 7 - 5 min.
Hazelnut and orange cake : Photo of step #7
Cut 480 g candied fruit (orange) into small dice.

Stage 8 - 3 min.
Hazelnut and orange cake : Photo of step #8
Put into a bowl and add 60 g flour.

Stage 9 - 2 min.
Hazelnut and orange cake : Photo of step #9
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.
Hazelnut and orange cake : Photo of step #10

Cake batter

Put into a mixer bowl: 450 g butter, 240 g caster sugar and 60 g honey.

Stage 11 - 5 min.
Hazelnut and orange cake : Photo of step #11
Beat until evenly mixed.

Stage 12 - 5 min.
Hazelnut and orange cake : Photo of step #12
Add 180 g egg yolk and beat again.

Stage 13 - 5 min.
Hazelnut and orange cake : Photo of step #13
Sieve 540 g flour and 18 g baking powder into the bowl with the excess flour off the candied fruit.

Stage 14 - 5 min.
Hazelnut and orange cake : Photo of step #14
Beat once again until evely mixed.

Stage 15 - 7 min.
Hazelnut and orange cake : Photo of step #15
With the mixer on slow speed, add the beaten egg whites a little at a time.

Stage 16 - 3 min.
Hazelnut and orange cake : Photo of step #16
Finish by adding the candied fruit.

Stage 17 - 3 min.
Hazelnut and orange cake : Photo of step #17
Preheat the oven to 390°F (200°C).

Put the cake batter into a buttered loaf tin or mould.

Stage 18 - 3 min.
Hazelnut and orange cake : Photo of step #18
Scatter the frozen hazelnut crumble topping over.

Stage 19 - 50 min.
Hazelnut and orange cake : Photo of step #19
Bake for 40-50 minutes.

Stage 20 - 5 min.
Hazelnut and orange cake : Photo of step #20
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.
Hazelnut and orange cake : Photo of step #21
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
12,513 Kcal or 52,389 Kj144 gr1,693 gr575 gr
626 %55 %160 %87 %
Per 100 g
Energetic valueProteins CarbohydratesFats
256 Kcal or 1,072 Kj3 gr35 gr12 gr
13 %1 %3 %2 %
Per cake
Energetic valueProteins CarbohydratesFats
4,171 Kcal or 17,463 Kj48 gr564 gr192 gr
209 %18 %53 %29 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 3 cakes : 18.61 €
  • Per cake : 6.20 €

Change currency:

Note : These prices are only approximate.
Source
Home made, based on a recipe from INBP (French national bakery institute).
This recipe uses (among others)
Candied fruitCandied fruit: You can check-out other recipes which use it, like for example: Sicilian Epiphany Pie, Provençal colombier for Pentecost, Panettone, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Verrine of avocado mousse and crab, Amiens macaroons, Walnut paste, Calissons, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Spaghetti Carbonara, Leek and fresh tuna tart, Spaghetti with smoked salmon, Mousse with two chocolates, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Cheese tart, Mixed seed grissini, Quick courgette soup with cheese, Bacon rolls, ... All
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