You are going to like every mouthful of this airy and tangy orange chocolate drizzle cake with American hazelnut. It is very moist and has an exquisitely soft crumb, and it is bursting with the flavor of delicious citrus. After baking, the stunning cake is removed from the pan and turned upside down, at which point it is completely adorned. In addition, it's finished off wonderfully with a drizzle of zesty orange syrup. This recipe works with any kind of orange. Oranges such as blood, navel, and Valencia are all excellent choices. Due to the cake's heavy reliance on orange flavoring, I use roughly 8 medium oranges. The cake and syrup include both orange juice and zest, as well as small pieces of orange for decoration. For the sake of convenience, it's best to go with the seedless type. Ground whole, raw hazelnuts are used to produce hazelnut flour (sometimes known as "hazelnut meal"). You may make delicious baked items with soft crumbs and orange flavor while using this flour. If you like, you may use almond meals instead. Most stores have hazelnut meals, which I get from my neighborhood health food store.
Hazelnut
Sugar should be thrown out. A cake without sugar? Caster sugar not only sweetens but also tenderizes and hydrates the cake. Richness and structure are all provided by eggs. Ideally, the ingredients should be at room temperature so they may be readily incorporated into the butter mix. Butter. Salted or unsalted butter may be used, if melted at room temperature, for this recipe. When feasible, use high-quality butter to improve the flavor of the cake. In addition, you'll need a little amount to oil the cake pans. The sour stuff. Sour cream gives the cake a rich, tender texture. It's best to use baking paper to line the bottom and about an inch up each edge of an 8-inch cake pan.
- Once the sugar has dissolved in the hazelnut syrup, add the orange slices to the pan.
- Remove the orange slices with care, and put them in the cake pan. When the cake is done, put the sauce away.
- When the butter, sugar, and orange zest are pale and fluffy, add the eggs one at a time, beating well after each addition.
- One at a time, add the eggs to the butter mixture and beat until thoroughly mixed.
- Pour the dry ingredients into a mixing dish and stir well.
- Then add the orange juice and sour cream and fold in the rest of the dry ingredients.
- Add the rest of the dry ingredients and mix until just a few clumps remain.
- Steps displaying a glass dish of orange cake batter
- Fill the prepared pan with the cake batter.
- Wrap the tin with foil, being sure to seal the top of the tin as well.
- The cake should be baked at a low temperature using the instructions on the recipe card below.
- Remove the baking paper from the cake by gently turning it over onto a wire rack. Using a wooden stick, poke holes in the top of the cake while it is still warm.
- Drizzle the orange syrup over the top of the cake and allow it to soak into the holes for a few minutes.
Orange hazelnut cake
Adding orange and hazelnut to a delicious, easy-to-make cake is a winning mix of tastes.
- An orange the size of your fist (Valencia, Navel, or Cara Cara)
- 2 Half a cup of hazelnuts (340 grams) or two cups of hazelnut flour (see headnote above)
- Olive oil or hazelnut oil in half a cup
- Granulated white sugar, about a cup and a half
- The equivalent of four medium-sized eggs.
- 105 grams of all-purpose flour, 3/4 cup
- Baked goods using two teaspoons of baking powder
- Salt with a pinch of kosher salt
- Syrup for glazing surfaces
- The juice of half an orange
- 1/2 cup of cooking water that was saved (see directions for details)
- One big orange's white granulated sugar zest (200 g)
- 3/4 bean or 1 tsp. extract or paste, depending on preference
Fill a medium saucepan halfway with water, then add the orange whole, unpeeled. Bring the water to a boil, then cover and let it simmer for a while. Cook the orange for 15 minutes or until it is tender in boiling water. Pre-heat the oven to 350°F and butter or spray a bundt pan while the orange is cooking.
In a food processor, pulse the hazelnuts to a fine powder, then remove them from the machine. However, be careful not to over-grind them into butter. Toss everything into a dish and put it in the fridge for later use. Remove the orange from the saucepan when it's tender and save half a cup of the cooking water for use in the glaze. Slice the orange into quarters. Seeds must be removed. Once you've processed the orange quarters into a puree, remove them from the food processor. One cup should be enough. Use the paddle attachment on a stand mixer to combine the hazelnut oil and sugar. Combine and mix until the sugar has dissolved. Add the eggs one at a time, stirring after each addition to ensure that they are well combined. Beat in the baking powder and salt, then the flour. Using a mixer, whisk in the ground pistachios (or hazelnut flour). Beat in the orange puree until well-combined. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, in the prepared Bundt pan. Remove from the pan and cool on a wire rack for 10 minutes before inverting and removing from the pan. Serve the cake on a serving tray or cake stand as soon as it is cool enough to handle (but still warm). Meanwhile, while your cake is cooling, prepare the glazing syrup by combining all ingredients in a small saucepan. Using a knife, scrape the seeds out of the half vanilla bean into the saucepan, and then add the empty vanilla pod as well. Heat to a gentle simmer, then return the glaze to a boil. Allow the syrup to boil for approximately 10 minutes, or until it reaches the consistency of honey.