Orange Hazelnut Cake
Orange and hazelnuts are a winning combination in this insanely moist cake. If you can find hazelnut flour, replace the whole hazelnuts with 2 cups of the flour and your cake will be a little more refined with a tighter crumb. That said, I used whole hazelnuts and ground them in a food processor which resulted in a rustic cake with a great nutty texture and chunkiness that I adored. Be sure to make the syrup and brush the entire amount on the cake. It really does add something special. One last note, I used hazelnut oil in my recipe to boost the hazelnut flavor but you can’t find it, just use an equal amount of olive oil as a replacement.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large orange
- 2 1/2 cups (340 g) hazelnuts
- 1/2 cup hazelnut oil
- 1 cup (200 g) white granulated sugar
- 4 large eggs
- 3/4 cup (105 g) all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup fresh squeezed orange juice
- 1/2 cup reserved cooking water
- 1 cup (200 g) white granulated sugar
- zest from 1 large orange
- 1/2 vanilla bean
- 1 tablespoon cointreau