Orange Hazelnut Cake is a delightful treat that brings together the bright, zesty flavor of oranges with the rich, nutty essence of hazelnuts. This cake is not just a dessert; it’s an experience that can brighten any day and create warm memories. Perfect for family gatherings, tea parties, or as a comforting after-dinner dessert, this recipe is easy to follow, making it a fantastic choice for beginner bakers. With its moist texture and dreamy glaze, it’s no wonder that Orange Hazelnut Cake becomes a favorite in any household. Follow this step-by-step guide to create a masterpiece that your loved ones will enjoy.

Ingredients

• ¾ cup cake flour: this soft, airy flour gives the cake its delicate structure.
• ¼ teaspoon baking powder: a vital leavening agent that ensures a light and fluffy texture.
• ⅛ teaspoon salt: enhances all the flavors in this cake.
• 4 large eggs, room temperature: helps bind the ingredients and adds moisture.
• 2 teaspoons orange-vanilla extract: an aromatic blend that elevates the citrus notes.
• ½ cup granulated sugar: sweetens the cake and contributes to its structure.
• Zest of one orange (about 2 teaspoons): imparts a burst of freshness and aroma.
• ¼ cup hazelnut paste: creamy and nutty, it adds depth to the flavor profile.
• 1 ½ sticks unsalted butter, room temperature: brings richness and a smooth texture.
• ¼ cup honey: adds natural sweetness and a floral note.
• ¼ cup hazelnut flour: for an added layer of nutty richness; I love Bob’s Red Mill Hazelnut Flour for this.
• 1 tablespoon whisked egg: gives the glaze sheen and helps it stick.
• 2 tablespoons powdered sugar: sweetens the glaze to perfection.
• 2 tablespoons fresh orange juice: brightens the glaze and adds a tangy taste.
• 1 cup powdered sugar: thickens the glaze for a beautiful finish.

Step-by-Step Directions

Begin by preheating your oven to 325 degrees F. Prepare a 6-cup bundt pan by greasing it with baking spray. This ensures easy removal of your cake later.

In a medium-sized bowl, whisk together the cake flour, baking powder, and salt. This mixture is essential for achieving the light texture of the cake. In a separate measuring cup, combine the eggs and orange-vanilla extract, whisking until blended.

Next, in the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, orange zest, hazelnut paste, and softened butter together until the mixture is light and fluffy (about 2–3 minutes on medium speed). Add in the honey and continue to beat for an additional minute until well incorporated.

Now, reduce the speed to medium-low and gradually incorporate the egg mixture, adding it little by little and mixing well after each addition. Following that, add the flour mixture in two additions, mixing until just combined to keep the cake tender.

Spoon the batter into the prepared bundt pan, smoothing the top if necessary. Bake the cake in the preheated oven for approximately 45 minutes, or until it’s golden brown and a cake tester inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes. Carefully loosen the edges with a sharp knife, then invert it onto a cooling rack. Allow it to cool completely.

While the cake cools, whisk together the powdered sugar, orange juice, and whisked egg. Once the cake has cooled, pour the glaze over the top, letting it drizzle down the sides. Let the glaze set for about 10 minutes. For a finishing touch, adorn your cake with freshly sliced oranges.

Store any leftover cake in an airtight container at room temperature for 2–3 days, but I doubt it will last long!

Tips & Tricks

To enhance the cake’s flavor, consider toasting the hazelnuts before incorporating them. This will deepen their nuttiness and add an extra layer of complexity to the cake. Additionally, using organic oranges can improve the zest’s aroma and quality.

For a dairy-free version, you can replace the butter with a plant-based alternative and choose a dairy-free glaze option.

Serving Suggestions & Pairings

Orange Hazelnut Cake is best served at room temperature, allowing all the flavors to shine through. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added touch of decadence. This cake delights on its own as a charming afternoon treat, but it also complements tea and coffee beautifully, making it perfect for gatherings and celebrations.

Nutritional Information

A typical slice of Orange Hazelnut Cake contains approximately 320 calories. While it’s essential to indulge responsibly, this cake provides a lovely balance of carbohydrates, fats, and proteins, thanks to its nutty ingredients. Remember that moderation is key, so enjoy your slice alongside a balanced diet.

Storing Tips & Variations

Store your Orange Hazelnut Cake in an airtight container at room temperature, where it will remain fresh for 2-3 days. If you want to extend its shelf life, consider freezing the cake. Wrap it tightly in plastic wrap or foil before placing it in a freezer-safe container. To serve, allow the cake to thaw at room temperature or warm it up slightly in the oven.

Feel free to experiment with flavors! Substitute the orange zest and juice with lemon for a citrus twist, or try adding chocolate chips for a delicious contrast. You could also incorporate other nuts or change the glaze to a chocolate ganache for a more decadent touch.

Conclusion

Orange Hazelnut Cake is an inviting recipe that combines delightful flavors and a moist texture, making it a perfect addition to your baking repertoire. Whether you’re an experienced baker or just starting, this cake offers a delicious and satisfying experience. Try making it and enjoy the smiles it brings to your family and friends!

FAQs

1. Can I use another type of nut for this recipe?
Absolutely! If hazelnuts aren’t available, feel free to substitute with almonds or walnuts, keeping in mind that the texture and flavor profile will change slightly.

2. How can I make the cake gluten-free?
You can replace the cake flour with a gluten-free flour blend. Ensure that it’s a good quality blend that mimics the properties of traditional flour to achieve the best texture.

3. Can I make this cake in advance?
Yes! The cake can be made a day in advance. Allow it to cool completely before wrapping it in plastic and storing at room temperature. Add the glaze just before serving for the best results.

4. What can I use instead of eggs?
For an egg-free version, consider using a flaxseed meal or chia seed mixed with water (1 tablespoon of flaxseed or chia mixed with 3 tablespoons of water = 1 egg). This will help bind the ingredients.

5. How can I achieve a more intense orange flavor?
In addition to using fresh orange juice and zest, you can infuse the butter with orange peel before mixing – simply melt the butter with strips of the peel and let it sit for a while before straining. This will enhance the orange essence significantly!

Orange Hazelnut Cake

A delightful treat combining bright orange flavor with rich hazelnuts, perfect for gatherings and tea parties.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• ¾ cup cake flour This soft, airy flour gives the cake its delicate structure.
• ¼ teaspoon baking powder A vital leavening agent that ensures a light and fluffy texture.
• ⅛ teaspoon salt Enhances all the flavors in this cake.
• 4 large eggs, room temperature Helps bind the ingredients and adds moisture.
• 2 teaspoons orange-vanilla extract An aromatic blend that elevates the citrus notes.
• ½ cup granulated sugar Sweetens the cake and contributes to its structure.
• Zest of one orange (about 2 teaspoons) Imparts a burst of freshness and aroma.
• ¼ cup hazelnut paste Creamy and nutty, it adds depth to the flavor profile.
• 1 ½ sticks unsalted butter, room temperature Brings richness and a smooth texture.
• ¼ cup honey Adds natural sweetness and a floral note.
• ¼ cup hazelnut flour For an added layer of nutty richness.

Glaze Ingredients

• 1 tablespoon whisked egg Gives the glaze sheen and helps it stick.
• 2 tablespoons powdered sugar Sweetens the glaze to perfection.
• 2 tablespoons fresh orange juice Brightens the glaze and adds a tangy taste.
• 1 cup powdered sugar Thickens the glaze for a beautiful finish.

Method

 

Preparation

1. Preheat your oven to 325 degrees F. Grease a 6-cup bundt pan with baking spray.
2. In a medium-sized bowl, whisk together the cake flour, baking powder, and salt.
3. In a separate measuring cup, combine the eggs and orange-vanilla extract, whisking until blended.

Mixing

1. In the bowl of an electric mixer, beat the granulated sugar, orange zest, hazelnut paste, and softened butter together until light and fluffy (about 2-3 minutes).
2. Add in the honey and continue to beat for an additional minute until well incorporated.
3. Reduce the speed to medium-low and gradually incorporate the egg mixture, adding it little by little.
4. Add the flour mixture in two additions, mixing until just combined.

Baking

1. Spoon the batter into the prepared bundt pan, smoothing the top if necessary.
2. Bake the cake for approximately 45 minutes, or until a cake tester inserted comes out clean.
3. Once baked, allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
4. Allow the cake to cool completely.

Glazing

1. While the cake cools, whisk together the powdered sugar, orange juice, and whisked egg.
2. Once the cake has cooled, pour the glaze over the top, letting it drizzle down the sides.
3. Let the glaze set for about 10 minutes.
4. For a finishing touch, adorn your cake with freshly sliced oranges.

Notes

To enhance the cake’s flavor, consider toasting the hazelnuts. For a dairy-free version, replace the butter with a plant-based alternative. Experiment with flavors by substituting the orange zest and juice with lemon or adding chocolate chips.