HAZELNUT ORANGE CAKE

Name: HAZELNUT ORANGE CAKE
Yield: 1 cake
Ingredients: 95 g butter; 105 g brown sugar; 2 whole eggs (100 g); 30 g whole milk; 125 g flour T55; 4 g baking power; 25 g almond powder; 20 g candied orange peels; 15 g whole hazelnuts; 30 g unskinned almonds; 25 g Cointreau® 40% vol.; Total weight: 565 g; 30 g caster sugar; 75 g water; 40 g Cointreau® 40% vol.; Poids total : 145 g; 25 g butter; 5 g flour T55; Flour T55 in sufficient quantity; Total weight: 30 g

Chef :

Original creation by
Stéphane GLACIER
Meilleur Ouvrier de France Pâtissier,
Pâtisseries & Gourmandises,
Stéphane Glacier l’Ecole, Colombes, France

Brand

Quantity :

Recipe for 1 cake, weighing 550 g (cake mould of size 20 x 8 x 8 cm)

Download recipe

cake
orange

Ingredients

95 g butter
105 g brown sugar
2 whole eggs (100 g)
30 g whole milk
125 g flour T55
4 g baking power
25 g almond powder
20 g candied orange peels
15 g whole hazelnuts
30 g unskinned almonds
25 g Cointreau® 40% vol.
Total weight: 565 g

Ingredients

30 g caster sugar
75 g water
40 g Cointreau® 40% vol.
Poids total : 145 g

Step

In a saucepan, boil the water and sugar. Allow to cool and then
add the Cointreau®. Cover and set aside.

Ingredients

25 g butter
5 g flour T55
Flour T55 in sufficient quantity
Total weight: 30 g

Step

Cream the butter and add the flour (5 g). Butter the cake mould
using a brush, then flour.

Ingredients

No ingredients.

Step

In the beater with the paddle attachment, mix softened butter
and brown sugar. Then, gradually add almond powder, whole eggs
and milk. Sift together the flour and baking power, then add to
mix.
Pass to the robot-cut candied orange peels, unskinned almonds
and hazelnuts. Empty the content in a small vessel and add the
Cointreau®. Mix well, cover with a plastic wrap and wait for
10 minutes. Add the first mix. Fill two thirds of the cake mould
and bake in a convection oven at 150°C for around 60 minutes.
Unmould and soak with a brush while still hot.