HAZELNUT ORANGE CAKE

Name: HAZELNUT ORANGE CAKE
Yield: 6 cakes, weighing 550 g
Ingredients: 570 g butter; 675 g brown sugar; 480 g whole eggs; 195 g milk; 750 g flour; 21 g baking powder; 150 g unskinned almonds powder; 105 g candied orange peel; 75 g hazelnuts; 180 g unskinned almonds; 90 g Cointreau® 60% vol.; 525 g sugar; 900 g water; 300 g Cointreau® 60% vol.; 150 g butter; 30 g flour

Chef :

Original creation by
Stéphane GLACIER
Meilleur Ouvrier de France Pâtissier

Brand

Quantity :

Recipe for 6 cakes, weighing 550 g

Download recipe

Ingredients

570 g butter
675 g brown sugar
480 g whole eggs
195 g milk
750 g flour
21 g baking powder
150 g unskinned almonds powder
105 g candied orange peel
75 g hazelnuts
180 g unskinned almonds
90 g Cointreau® 60% vol.

Ingredients

525 g sugar
900 g water
300 g Cointreau® 60% vol.

Step

Boil the water and sugar. Allow to cool and then add the
Cointreau®.

Ingredients

150 g butter
30 g flour

Step

Melt the softened butter and add the flour.
Butter the cake moulds using a brush, then flour.

Ingredients

No ingredients.

Step

Mix butter and sugar with a spatula.
Then, gradually add almond powder, whole eggs and milk.
Sift together the flour and baking powder, then add to mix.
Pass to the robot-cut candied orange peel, unskinned almonds
and hazelnuts, with the Cointreau®.
Add the first mix.
Fill two thirds of the cake moulds and bake in a convection oven
at 150°C for around 60 minutes.
Unmould and soak while still hot.