Orange and Hazelnut Cake Recipe
Ingredients
Directions
To make the caramel, combine the sugar and water in a heavy-based saucepan. Bring to the boil over high heat and cook, without stirring, until it starts to gain colour (make sure the caramel is a light colour as it will continue to cook and darken in the oven). Remove from heat, pour into a 22 cm round cake tin and swirl the tin to spread the caramel over the base and side – hold the tin with a tea towel to prevent burning as it is very, very hot! Place the orange rounds on top of the caramel to cover the base. Set aside.
Preheat the oven to 170ËšC. Using an electric mixer, beat the honey and butter until pale. Add the eggs, one at a time, beating between additions. Sift over the flour, baking powder and baking soda, add the ground hazelnuts and orange zest, and stir to combine.
Pour the batter into the tin and bake for 40 minutes or until a skewer inserted in the middle comes out clean. Cool for 5 minutes, then run a knife around the sides of the tin and turn out the cake while the caramel is hot.
Meanwhile, to make the syrup, place the sugar and water in a saucepan and bring to the boil over high heat, stirring until the sugar dissolves. Add the orange and cook for 10 minutes or until tender and translucent.
Place the orange on top of the cake and pour over the syrup. Scatter the chopped hazelnuts over the top – and eat!
Frequently Asked Questions
Can I substitute honey with another sweetener in this recipe?
Yes, you can substitute honey with maple syrup or agave syrup. However, keep in mind that this may alter the flavor slightly. If using a granulated sweetener, consider using about 3/4 cup to 1 cup of sugar depending on your taste preference.
How should I store leftover Orange and Hazelnut Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container.
What should I do if my caramel hardens before I can pour it into the cake tin?
If your caramel hardens, you can gently reheat it on low heat in a saucepan while stirring continuously until it melts again. Make sure to keep the heat low to prevent burning the caramel.
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