You will love every single bite of this light and zesty orange drizzle cake. It is packed full of lovely citrus flavour and is ultra-moist, with a beautifully tender crumb. This impressive cake is fully decorated just by turning it upside-down from the tin after baking. And a drizzle of zingy orange syrup finishes it off perfectly. I can say with confidence that it will be love at first bite! 😀
Why you’ll love this recipe
- Easy to make
- Packed full of orange flavour
- Arranging orange slices in the bottom of the tin makes a beautiful, show-stopping dessert with minimal effort
- Moist, not overly sweet with a lovely citrus tang
- A fabulous dessert that is perfect for Mother’s Day, Easter, afternoon tea or special occasions
- Bright and refreshing
- Topped with a simple orange sugar syrup
- Although winter is technically “citrus season”, oranges are available all year round, so you can make it any time!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Oranges. Any type of oranges can be used here. Blood orange, navel or Valencia work perfectly. I use about 8 medium oranges, because this cake is packed with orange flavour. Both the orange juice and zest are found in the cake and the syrup, as well as thin slices of orange to decorate. A seedless variety is easiest, as seeds are not nice to bite into!
- Hazelnut flour (also known as hazelnut meal) is made by grinding whole, raw hazelnuts. It creates delectable baked goods with an incredibly soft crumb and tastes amazing when paired with oranges. You could also swap for almond meal, if preferred. I buy my hazelnut meal from my local health food shop, but it can also be found in most supermarkets.
- Caster sugar. What is a cake without sugar? Caster sugar sweetens the cake, but also tenderises it and provides moisture.
- Eggs provide structure, moisture and richness. They should be at room temperature, so as to easily incorporate into the butter mixture.
- Butter. Either salted or un-salted butter can be used, softened at room temperature. Try to use a good quality butter where possible, to enhance the flavours of the cake. You’ll need a little extra to grease the cake pan too.
- Sour cream. Using sour cream ensures that the cake is super moist.
Step by step guide
- Grease a 20cm (8″) cake tin with butter and line the bottom and about 1-2cm up the sides with baking paper.
- Make the orange sugar syrup and add the orange slices to the saucepan once the sugar has dissolved.
- Carefully remove the orange slices and arrange them in the cake tin. Reserve the sauce for when the cake is ready.
- Cream the butter, sugar and orange zest until pale and fluffy.
5. Add the eggs, one at a time, and beat until fully incorporated into the butter mixture.
6. Combine the dry ingredients in a bowl.
7. Fold half of the dry ingredients into the butter mixture, followed by the orange juice and sour cream, until combined.
8. Fold in the remaining dry ingredients until just combined.
9. Place the cake batter into the prepared tin.
10. Tightly cover the tin with foil, sealing around the top of the tin.
11. Slow bake the cake according to the recipe card below.
12. Turn the cooked cake upside-down onto a wire rack and gently remove the baking paper. While the cake is warm, poke holes into the top of the cake with a wooden skewer.
13. With a tray underneath to prevent dripping onto your bench, drizzle the orange syrup over the top of the cake and let it soak into the holes.
14. Serve warm or room temperature with whipped cream or ice cream.
Full ingredient list and instructions are found in the recipe card below.
Expert tips
- Baking/parchment paper must be used to line the cake tin, or the oranges will stick to the cake tin and become bitter and burnt. Use a single layer of paper that is measured to fit the tin and then run slightly up the sides.
- I recommend leaving the peel on the orange slices for both texture, extra orange flavour and overall look. But you can peel the oranges if you prefer. The un-peeled oranges do look so pretty and they are sliced thinly, so when soaked in the sugar syrup, they become sweet rather than bitter.
- This cake is best when eaten warm or at room temperature. Individual pieces can be microwaved for 20-30 seconds or until warmed through.
- Although oranges work perfectly here, you can also use whatever citrus you have; grapefruits, pomelos or oranges all work in this recipe.
- Be careful not to overmix the cake batter. It should be folded until all of the ingredients are just combined.
- Almond meal makes a great substitution for hazelnut meal.
- While this cake is amazing, irresistible, mind-blowingly delicious on its own, it is also great with Chantilly cream or a big scoop of vanilla ice cream.
- Try this cake with some coffee mascarpone! To make it, just beat ½ cup mascarpone with ½ cup thickened cream. Then add 1 teaspoon of vanilla, â…“ cup icing sugar and 3 teaspoons of fresh espresso. Beat until thick and fluffy and store in the fridge until required.
Orange drizzle cake will keep in an airtight container in the fridge for 2-3 days, or can be frozen for up to 2 months. While it is best stored in the fridge, I recommend eating it warmed, or at room temperature. So, take it out of the fridge at least half an hour before eating. Individual pieces can be microwaved until warm.
If you are making this cake ahead, the syrup can be stored in the fridge in an airtight container for up to 1-2 weeks. It can be drizzled over the cake when ready to serve.
Related recipes
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Hazelnut Orange Syrup Cake
Ingredients
Orange sugar syrup
- ¾ cups caster sugar
- â…“ cup orange juice (juice from 1-2 oranges)
- 2-3 medium oranges thinly sliced (leave the peel on)
Orange and hazelnut cake
- 1 cup butter (250 grams), room temperature
- 1 ½ cups caster sugar
- 4 eggs large, room temperature
- 1 cup hazelnut flour hazelnut meal
- 1 cup plain flour all purpose flour
- 1 ½ tsp baking powder
- zest of two oranges
- ¾ cup orange juice approximately 3 oranges
- ½ cup sour cream
Instructions
- Pre-heat oven to 160 °C/320F (fan forced). Grease a 20cm (8") cake tin with butter and line with baking/parchment paper, with the paper also folded slightly up the sides.
For the orange sugar syrup
- Place the sugar and juice into a large saucepan and cook over low-medium heat. Bring to a slow simmer, stirring occasionally, until the sugar has dissolved (1-2 minutes).
- Place the orange slices into the hot syrup and simmer gently for 3-4 minutes.
- Remove the pan from the heat and carefully remove the orange slices using a fork. Arrange the orange slices evenly along the bottom of the lined cake tin, on top of the baking paper. Leave the syrup in the saucepan (off the heat) and set it aside until the cake is ready.
For the cake
- Place the butter, and sugar and orange zest into a large mixing bowl and beat with a wooden spoon until pale and creamy.
- Add the eggs, one at a time, beating between each addition until completely combined and fluffy.
- Combine the hazelnut meal, flour and baking powder into a bowl and stir to combine.
- Fold in half of the hazelnut mixture to the butter mixture, until just combined.
- Add the juice and sour cream and stir until combined.
- Fold in the remaining hazelnut mixture until just combined.
- Pour the cake mixture into the cake tin, over the top of the sliced oranges.
- Cover the cake tin firmly with foil and slow bake for around 1 hour and 30, or until the cake is completely cooked through. You can test by inserting a wooden skewer into the centre of the cake. If it comes out clean, with a few crumbs, the cake is ready.
- Remove the cake from the oven and carefully run a knife along the edge of the cake to gently ease the sides from the tin. Carefully turn the cake upside down onto a wire rack. Using a wooden skewer, poke holes into the top of the cake, about halfway deep. Using a tray directly beneath the cake/wire rack to catch any stray drips, slowly pour the orange syrup over the top of the cake and allow it to soak in.
To serve
- Cut the cake into slices and serve either hot or room temperature with some sweet whipped cream or vanilla ice cream. Enjoy!
Notes
- Oranges. Any types of oranges can be used here. Blood orange, navel or Valencia work perfectly. I use about 8 medium oranges, because both the orange juice and zest are found in the cake and the syrup, as well as thin slices of orange to decorate. A seedless variety is easiest, as seeds are not nice to bite into!
- Hazelnut flour (also known as hazelnut meal) is made by grinding whole, raw hazelnuts. It creates delectable baked goods and tastes amazing paired with oranges. You could also swap for almond meal, if preferred. I buy my hazelnut meal from my local health food shop, but it can also be found in most supermarkets.
- Baking/parchment paper must be used to line the cake tin, or the oranges will stick to the cake tin and become bitter and burnt. Use a single layer of paper that is measured to fit the tin and then run slightly up the sides.
- I recommend leaving the peel on the orange slices for both texture, extra orange flavour and overall look. But you can peel the oranges if you prefer. The un-peeled oranges do look so pretty and they are sliced thinly, so when soaked in the sugar syrup, they become sweet rather than bitter.
- Storage; this cake can be stored for 2-3 days in an airtight container in the fridge, or frozen for up to 2 months.
- This cake is best when eaten warm or at room temperature. Individual pieces can be microwaved for 20-30 seconds or until warmed through.
- Although oranges work perfectly here, you can also use whatever citrus you have; grapefruits, pomelos or oranges all work in this recipe.
- Be careful not to overmix the cake batter. It should be folded until all of the ingredients are just combined.
- Almond meal makes a great substitution for hazelnut meal.
- While this cake is amazing, irresistible, mind-blowingly delicious on its own, it is also great with Chantilly cream or a big scoop of vanilla ice cream.
- Please note that the nutrition information is based on this cake being sliced into 10 pieces, with each slice being one serve. The nutritional information is an estimate only and does not take into account any cream or other sides served with the cake.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Update Notes: This recipe was originally published in November 2019, but was re-published with new information and photos in August 2021.
Shilpi & Etienne says
Hazelnut and Orange sounds like a lovely combo! Definitely a recipe we would like to try! Thanks for sharing step by step instructions with pictures, these are really helpful!
Andrea Geddes says
Hello! I’m so glad you found this post helpful and I hope you love the cake! It’s one of my favourites. Thanks for taking the time to comment. Andrea 🙂
Lexy says
Looks delicious. Can I use yoghurt instead of sour cream and is this recipe available in grams. Can’t wait to try this recipe in a few days time!
Andrea Geddes says
Hi Lexy! Yes, you could use Greek yoghurt instead of sour cream, if you prefer. I haven’t translated the recipe to grams, but I use Australian cups and spoon measurements which can be converted to grams if you prefer to cook that way. I hope you love it, thanks for trying! Andrea.
Sylvie says
What a stunning and delicious looking cake – I love the combination of orange and hazelnut! I must try it now that oranges are in season!
Andrea Geddes says
Hi Sylvie! Orange and hazelnut work so beautifully together. I hope you enjoy it! Thank you! Andrea 🙂