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.
53 K 4.4/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: January 23th 2019
For 1 cake, you will need:

Change these quantities to make:
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 and orange cake

Hazelnut crumble topping

Put into a food mixer bowl: 0.7 oz butter, 0.7 oz ground hazelnuts, 0.7 oz brown sugar and 1.1 oz flour.

Stage 2 - 4 min.
Hazelnut and orange cake
Beat until the dough is evenly mixed.

Stage 3 - 4 min.
Hazelnut and orange cake
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

Orange syrup

Put into a saucepan: the juice of 2 oranges (you will need 50g from each orange), 1.8 oz water, 1.8 oz caster sugar and the zest of one of the oranges.

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

Set aside.

Stage 6 - 5 min.
Hazelnut and orange cake

Beaten egg whites



Beat 4.6 oz egg white to stiff peak stage and add 1.4 oz caster sugar at the end.

Put to wait in the fridge.

Stage 7 - 5 min.
Hazelnut and orange cake
Cut 5.6 oz candied fruit (orange) into small dice.

Stage 8 - 3 min.
Hazelnut and orange cake
Put into a bowl and add 1.1 oz flour.

Stage 9 - 2 min.
Hazelnut and orange cake
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

Cake batter

Put into a mixer bowl: 5.5 oz butter, 2.8 oz caster sugar and 0.7 oz honey.

Stage 11 - 5 min.
Hazelnut and orange cake
Beat until evenly mixed.

Stage 12 - 5 min.
Hazelnut and orange cake
Add 2.1 oz egg yolk and beat again.

Stage 13 - 5 min.
Hazelnut and orange cake
Sieve 9.9 oz flour and 0.2 oz baking powder into the bowl with the excess flour off the candied fruit.

Stage 14 - 5 min.
Hazelnut and orange cake
Beat once again until evely mixed.

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

Stage 16 - 3 min.
Hazelnut and orange cake
Finish by adding the candied fruit.

Stage 17 - 3 min.
Hazelnut and orange cake
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
Scatter the frozen hazelnut crumble topping over.

Stage 19 - 50 min.
Hazelnut and orange cake
Bake for 40-50 minutes.

Stage 20 - 5 min.
Hazelnut and orange cake
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
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 recipe50 RDI=20 %560 RDI=50 %190 RDI=30 %4,170 RDI=210 %17,460 RDI: 210 %
Per 100 g2 RDI=1 %30 RDI=3 %10 RDI=2 %260 RDI=10 %1,070 RDI: 10 %
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 1 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
Salmon with sorrel
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
October 13th 2010311 K 15 1 hour 25 min.
Kérinou slices
Kérinou slices
These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese. Once the cheese is melted and browned in the oven, the slices should be served piping hot.
May 10th 202343 K4.7 60 min.
Seared tuna with lemon and lime
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
July 23th 201759 K4.8 2 hours 20 min.
Rémoulette of celeriac
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
February 24th 201949 K 35 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011333 K 14 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page