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A delicious slice of Orange Zest Hazelnut Cake garnished with orange peel

Orange Hazelnut Cake

A delightful treat combining bright orange flavor with rich hazelnuts, perfect for gatherings and tea parties.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.