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top view of an orange cake covered with orange slices and syrup
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4.6 from 22 votes

Hazelnut Orange Syrup Cake

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!
Prep Time15 mins
Cook Time1 hr 30 mins
0 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Australian
Servings: 10
Calories: 483kcal


Orange sugar syrup

  • ¾ cups caster sugar
  • 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


  • 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!


  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. Storage; this cake can be stored for 2-3 days in an airtight container in the fridge, or frozen for up to 2 months.
  6. This cake is best when eaten warm or at room temperature. Individual pieces can be microwaved for 20-30 seconds or until warmed through.
  7. Although oranges work perfectly here, you can also use whatever citrus you have; grapefruits, pomelos or oranges all work in this recipe.
  8. Be careful not to overmix the cake batter. It should be folded until all of the ingredients are just combined.
  9. Almond meal makes a great substitution for hazelnut meal.
  10. 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.
  11. 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.
  12. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.


Calories: 483kcal | Carbohydrates: 63g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 44mg | Potassium: 248mg | Fiber: 2g | Sugar: 50g | Vitamin A: 687IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 2mg