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.
23K 7 4.3
Last modified on: January 23th 2019
Keywords for this recipe:CakeHazelnutOrangePastryCandied-fruitsCrumbleFor 1 cake, you will need:
- 1
20 g butter - 2
20 g ground hazelnuts - 3
20 g brown sugar - 4
20 g flour - 5
2 oranges - 6
50 g water - 7
50 g caster sugar - 8
130 g egg white - 9 40 g caster sugar
- 10
160 g candied fruit - 11 20 g flour
- 12 150 g butter
- 13 80 g caster sugar
- 14
20 g honey - 15
60 g egg yolk - 16 180 g flour
- 17
6 g baking powder - 18
1 teaspoon icing sugar - Total weight: 1,631 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 18 min. | 57 min. | 2 hours 15 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 2 oranges (you will need 50g from each orange), 50 g water, 50 g caster sugar and the zest of one of the oranges.Stage 5 - 7 min.
Stage 6 - 5 min.
Beaten egg whites
Beat 130 g egg white to stiff peak stage and add 40 g caster sugar at the end.
Put to wait in the fridge.
Stage 7 - 5 min.
Cut 160 g candied fruit (orange) into small dice.
Stage 8 - 3 min.
Put into a bowl and add 20 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 60 g egg yolk and beat again.
Stage 13 - 5 min.
Sieve 180 g flour and 6 g 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,171 Kcal or 17,463 Kj | 48 gr | 564 gr | 192 gr |
| 209 % | 18 % | 53 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 256 Kcal or 1,072 Kj | 3 gr | 35 gr | 12 gr |
| 13 % | 1 % | 3 % | 2 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,171 Kcal or 17,463 Kj | 48 gr | 564 gr | 192 gr |
| 209 % | 18 % | 53 % | 29 % |
How much will it cost?
Source
Home made, based on a recipe from INBP (French national bakery institute).
This recipe uses (among others)
 | Candied fruit: You can check-out other recipes which use it, like for example: Panettone, Provençal colombier for Pentecost, Sicilian Epiphany Pie, ... All |
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Succès praliné (praline meringue), Meringues, Cigarettes Russes (Piroulines), Pistachio "Financiers", ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Lemon Confectioner's Custard, Langoustine sabayon tart, Steamed leeks with morel sabayon, Gnocchi alla romana, Salmon chard rolls, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Nachos, Cassoulet, How to fry eggs well, Langoustine sabayon tart, How to heat milk without it catching on the bottom of the pan, ... All |
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