Serves 4
75 min
Orange Hazelnut Cake
Recipe GLPR582ac360254b10
A delicate bundt cake infused with bright citrus and rich hazelnut flavors. Tender and moist, this cake is topped with a simple orange glaze and finished with fresh orange slices.
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Ingredients
1½ sticks unsalted butter, room temperature
½ cup granulated sugar
2 teaspoons orange zest
¼ cup hazelnut paste
1 tablespoon honey
4 eggs, room temperature
2 teaspoons orange vanilla extract
¾ cup cake flour
¼ cup hazelnut flour
¼ teaspoon baking powder
2 tablespoons powdered sugar
2 tablespoons fresh orange juice
Directions
Preheat your oven to 325°F. Coat a 6-cup bundt pan with nonstick baking spray and place it aside. In a medium bowl, combine the cake flour, hazelnut flour, and baking powder by whisking together. Pour the 4 eggs and orange vanilla extract into a measuring cup and whisk until well blended.
In an electric mixer fitted with the paddle attachment, combine the sugar, orange zest, hazelnut paste, and room temperature butter. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy.
Add the honey to the butter mixture and continue beating for about 1 minute on medium speed.
Reduce the mixer speed to medium-low. Gradually add the egg mixture a little at a time, making sure to mix thoroughly after each addition until fully incorporated.
Add the flour mixture to the batter in two separate additions, mixing on low speed after each until just combined. Do not overmix.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake for approximately 45 minutes, until the cake is golden brown and a cake tester or toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Using a sharp knife, carefully loosen the edges of the cake from the sides of the pan.
Invert the cake onto a cooling rack and allow it to cool completely to room temperature.
In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth to create the glaze.
Drizzle the orange glaze over the cooled cake, allowing it to flow naturally down the sides.
Let the glaze set for about 10 minutes. Decorate the top with fresh sliced orange pieces if desired. Store any leftovers in an airtight container at room temperature for 2-3 days.
