Orange and Hazelnut Cake Recipe
Why You Will Love This Recipe
Get ready to treat yourself to a slice of this orange and hazelnut cake! It’s a moist, tangy delight packed with ground hazelnuts and topped with sweet, caramelized orange rounds. Drizzled with a rich orange syrup, this cake is perfect for any gathering and will definitely wow your friends and family. Trust me, one bite and you’ll feel like you’re basking in the sunshine!
Tips for Success
• When creaming the unsalted butter and honey together, ensure that the butter is at room temperature for better incorporation. If it's too cold, you may end up with a lumpy batter instead of a smooth mixture.
• To prevent the ground hazelnuts from sinking to the bottom of the cake during baking, toss them in a little bit of flour before adding them to the batter. This will help them stay suspended throughout the cake.
• Be cautious when making the caramel; use a heavy-bottomed pan and avoid stirring once the sugar starts to dissolve. Instead, gently swirl the pan to ensure even melting and to prevent crystallization.
Frequently Asked Questions
Can I substitute honey with another sweetener in this orange and hazelnut cake 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.
Recommended Drink Pairings
- Prosecco: The light bubbles and citrus notes complement the orange and hazelnut flavors in the cake.
- Earl Grey Tea: The bergamot in the tea enhances the orange zest, providing a fragrant pairing.
- Hazelnut Coffee: This drink mirrors the cake's hazelnut content and adds a rich, nutty flavor.
- Orange Soda: The sweetness and citrus flavor match the cake's ingredients, making it a refreshing choice.
- Sweet Riesling: The sweetness of the wine balances the cake's honey and caramel, creating a harmonious pairing.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
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!
Nutritional Facts (Per Serving)
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