Orange & Hazelnut Cake

Orange & Hazelnut Cake



Deliciously and Scrumptiously Moist!


Shopping List:

175 butter
140 gr white soft or golden caster sugar
100 gr hazelnuts, blanched and finely chopped
plus 20 gr for the topping
2 eggs, free-range
140 gr self-raising flour
1/2 teaspoon baking powder
2 small or 1 large Orange, zested and juiced
2 tablespoons dark orange marmelade (Chivers or Seville)

For the topping:

50 gr icing sugar or more if you want the drizzle thicker
about 3 tablespoons orange juice
and the 20 gr hazelnuts roughly chopped




Preheat your oven to 160C. Grease or spray and line your cake/loaf tin with baking paper.

Beat the butter and the sugar until light and fluffy. Beat in the hazelnuts, the eggs, one at a time, flour and the baking powder. Mix well.  Fold in the orange zest, 2 tablespoons of juice and the marmelade.

Spoon into your  prepared tin and level out the mixture.
Bake for about 1 hour or until golden brown and your skewer comes out clean.

Leave the cake in the tin for about 5 minutes and then turn out onto your wire rack. Put some paper/kitchen towel underneath your rack. Mix the icing sugar with the orange juice and spoon it over the cake. You can always use more icing sugar to make the drizzle thicker.

Sprinkle with the roughly chopped hazelnuts and grate just a tiny dusting of orange zest over the hazelnuts that are on the cake.



An excellent gift for somebody who is under the weather and needs the extra vitamin C !
Don't forget to bring an Orange smoothie to wash the cake down with.


                                                                   "Enjoy"