Italian Hazelnut and Orange Honey Cake

I came-up with an Italian version of the Greek Honey-Walnut Cake that I made some time ago.

Instead of shortening, I used olive oil and changed the technique with the nuts and added some different flavorings.   This cake was moist and delicious.

Hazelnut and Orange Honey Cake

Hazelnut and Orange Honey Cake

1 cup all-purpose flour
1/2 cup shelled hazelnuts, * toasted and ground
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cups sugar
1 egg
1/2 teaspoon vanilla
1/3 cup olive oil
1 Tablespoon orange zest (1 large orange)
2 tablespoons orange juice (from the orange that you zested)
1/4 cup milk
Honey Syrup (recipe follows)

  1. Grease and flour a square 9x9x2 inch pan.
  2. In a food processor or blender, add the cooled hazelnuts, pulse on and off until you have a fine powder. Add flour, baking powder, cinnamon, and salt. Pulse for about 20 seconds. Set aside.
  3. In a medium-size bowl; with a hand mixer on high-speed, beat the egg and sugar until thick and pale (about 2 minutes). Add the vanilla, olive oil, orange zest and orange juice and mix just until blended.
  4. Add the flour mixture to the wet ingredients and mix on low-speed until combined then continue mixing on med-high speed for 1 minute, scraping sides of bowl often.
  5. Pour into prepared pan and bake in preheated oven until wooden toothpick comes out clean, 25-30 minutes
  6. Cool cake in pan for 10 minutes. Put cake onto a plate right side-up. Cool for another 15 minutes. Slice the top of cake (1/8 inch deep) into diamond pattern; spoon syrup evenly over top of cake.

*Toasting Hazelnuts

  • Preheat oven to 350° F.
  • Put hazelnuts in a baking pan and toast in oven for 10 to 15 minutes. They should be lightly colored and the skins should blister. Wrap nuts in a kitchen towel and rub in towel to remove loose skins (don’t worry if some of the skins don’t come off). Cool completely.

Honey Syrup

  • ¼ cup sugar
  • ¼ cup water
  • ¼ cup honey
  • 1 tablespoon orange juice

Heat sugar, water and honey in a small sauce pan to boiling; reduce heat.
Simmer uncovered for 5 minutes.
Stir in orange juice.

Hazelnut and Orange Honey Cake

Slice of Hazelnut and Orange Honey Cake


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