Orange Hazelnut Cake

I saw a recipe for a walnut cake and thought I could enhance it by adding orange zest, hazelnut liqueur and substituting the ground walnuts with hazelnut flour/meal.

I call mine “Orange Hazelnut Cake”

orange hazelnut cake

With the addition of Hazelnut Liqueur and orange zest, I further enhanced the flavor, by making a syrup of hazelnut liqueur, honey, orange juice, and orange zest then brushed onto the cake.

For decoration, I made candied oranges slices

Delicious!

Orange Hazelnut Cake
Serves: Serves 8-10
Ingredients
⅔ cup granulated sugar
⅓ cup unsalted butter, softened
1 teaspoon vanilla extract
3 Tablespoons hazelnut liqueur, plus 3 Tablespoons more for syrup
1 Tablespoon honey, plus 1 teaspoon more for syrup
3 eggs
⅓ cup all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
Zest from 1 large orange, save and set aside ¼ teaspoon and the orange for syrup
pinch salt
½ cup hazelnut flour/meal

Orange Hazelnut Syrup
3 Tablespoons Hazelnut Syrup
Juice from 1 orange
1 teaspoon honey
¼ teaspoon orange zest

Directions
⦁ Preheat the oven to 350°F.
⦁ Grease and flour a half-size Bundt pan with a 6-cup capacity. (I used Baker’s Joy Baking Spray)
⦁ With a hand mixer, beat the sugar and butter until light and fluffy.
⦁ Add the vanilla, hazelnut liqueur, and 1 Tablespoon honey and mix well.
⦁ Add the eggs, one at a time mixing well after each addition.
⦁ Add the flour, cornstarch, baking powder, salt and orange peel (minus the ¼ teaspoon saved) and beat till creamy.
⦁ Without using the mixer, gently fold the hazelnut flour into the batter.
⦁ Pour the batter into the prepared pan. Bake for about 30-40 minutes, or until a skewer inserted in the middle comes out clean.
⦁ Leave the cake to rest in the pan for 5 minutes before carefully unmoulding it. Leave the cake to cool completely on a wire rack.
⦁ Meanwhile, to make the syrup, add orange juice, hazelnut liqueur, orange zest and honey to a small saucepan. Bring to a gentle boil, lower heat and gently boil for 2 minutes. Set aside to cool.
⦁ Brush the syrup onto the cooled cake.

Decorate as desired. Serve with vanilla ice cream or whipped cream.

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