This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
63 K 4.4/5 (8 reviews)
2 hours 15 min.
Average
6.20 €
1 cake
18 IngredientsLast modified on: January 23th 2019
For 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: 1,635 grams
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 60 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 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.
Source: Home made, based on a recipe from INBP (French national bakery institute).
Nutritional information
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)
Candied fruit
Like these other recipes: Panettone, Fondant-iced pithivier, Sicilian Epiphany Pie, Provençal colombier for Pentecost, ... See them all 4
Egg white
Like these other recipes: Macarons (the original French macaroons) , Piped petits-fours, Chocolate mousse with hazelnuts, Coconut paste, Verrine of avocado mousse and crab, ... See them all 53
Egg yolk
Like these other recipes: How to succeed in making sabayon (syllabub), You should not beat egg yolks at high speed to start with, Sausage with duchess potatoes and a Mont d'Or fondue , Mornay Sauce, Pain perdu, ... See them all 75
Water
Like these other recipes: Provençal braised carrots, Langoustine gratin, Ali Baba bread, Sushi, Tomato foccacia, ... See them all 139
Other recipes you may also like
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?". February 21th 2011231 K 23.9 20 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019400 K4 1 hour 20 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau". June 15th 2020523 K 25 3 hours 60 min.
Filo leeks and cheese tart
This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets. April 17th 2022307 K4.3 1 hour 15 min.
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine. February 21th 2011495 K 32.5 4 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.