Are you looking for something a little different for your next cake? Give this dense, super moist orange hazelnut cake a try! The easy orange sugar syrup for cakes makes this one of the most beautifully moist and flavourful cakes you will eat. A lovely afternoon tea served with your favourite hot cuppa.
This luscious orange and hazelnut cake is drizzled with a warm orange sugar syrup that is bursting with zesty citrus flavour. Perfect served hot or cold with a dollop of coffee mascarpone or whipped cream. This cake is happiness on a plate!
I love using hazelnut meal in cake recipes. It adds a wonderful nutty flavour and gives the cake a soft, crumbly consistency. The zingy orange sugar syrup is poured over the top and soaks into the cake, making it super moist and full of intense orange flavour.
How to make orange sugar syrup for cakes;
This easy orange syrup is made using every part of the orange and can be used to sweeten or add moisture to a number of different types of cake. My orange syrup for cakes is made using only three ingredients- fresh orange juice, sugar and sliced oranges. For the best possible flavour, freshly picked oranges are best.
For the syrup, stir the orange juice and sugar together in a saucepan over medium heat. Once the sugar has dissolved, place the thinly sliced oranges over the top. The orange slices need to be completely cooked through, but without caramelising the syrup or causing it to thicken. To do this, place a lid or some baking paper over the top of the saucepan while simmering to keep the moisture in. Carefully remove the orange slices to add to the bottom of the cake and keep the syrup covered until required.
While the orange sugar syrup is still warm, pour it over the top of the cake. This allows it to soak in all of the deliciousness!
Try this delicious hazelnut meal cake with a dollop of freshly whipped cream, or coffee mascarpone. For a completely decadent afternoon tea experience, try pairing it with some expertly and carefully curated coffee from my friend Suk-Yi at The Caffeine Trifecta.
If you try this cake, I’d love to hear about it! Feel free to leave a comment below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Some other afternoon tea cakes that you may like to try;
- Hummingbird cake
- Banana cake with cream cheese frosting and ginger crumble
- Chocolate and salted caramel layer cake
Orange Hazelnut Cake with Orange Sugar Syrup
Ingredients
Orange sugar syrup
- 3/4 cups caster sugar
- 1/3 cup orange juice
- 2 oranges thinly sliced
Orange and hazelnut cake
- 250 grams butter room temperature
- 1 1/2 cups caster sugar
- 4 eggs large
- 2 cups hazelnut meal
- 1 cup plain flour
- 1 1/2 tsp baking powder
- 2 tsp orange rind
- 3/4 cup orange juice approximately two oranges
- 1/2 cup sour cream
Coffee Mascarpone
- 1/2 cup mascarpone
- 1/2 cup cream thickened
- 1 tsp vanilla bean paste
- 1/3 cup icing sugar
- 3 tsp coffee use espresso, or instant mixed with 1 tbsp hot water.
Instructions
- Pre-heat oven to 160C°. Line a 23cm cake tin with baking paper.
For the orange sugar syrup
- Place the sugar and juice into a large saucepan and place over low-medium heat. Bring to a slow simmer, stirring occasionally, until the sugar has dissolved.
- Place the orange slices into the syrup and simmer, covered, for 8-10 minutes or until the oranges are soft and cooked through. Be careful not to allow the syrup to become thick and caramelised.
- Remove 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. Set the syrup aside, covered.
For the cake
- Place the butter, and sugar and orange rind into a large mixing bowl and beat with an electric mixer (or alternatively 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 lined cake tin, over the top of the cooked oranges.
- Cover the cake tin firmly with foil and slow bake for 1 hour- 1 hour 10 minutes, or until the cake is completely cooked through.
- Remove from the oven and carefully turn the cake over onto a wire rack. Using a fork or wooden skewer, poke several holes in the cake. Slowly pour the orange sugar syrup over the top of the cake and allow it to soak in.
For the coffee mascarpone
- Place all of the ingredients into a medium mixing bowl and beat with an electric mixer until thick and fluffy. Place in the refrigerator until required.
To serve
- Cut the cake into slices and serve either hot or cold with a dollop of coffee mascarpone. Enjoy!
Notes
Nutrition
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