Recipe

Blood orange hazelnut cake

This beautiful hazelnut cake is the perfect balance of sweet and tart. The blood orange topping creates a lovely syrupy moisture throughout the dessert, which is brilliant served warm or cool.

Sep 26, 2016 3:48am
  • 30 mins preparation
  • 1 hr 5 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Blood orange topping
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) blood orange juice
  • 2 blood oranges, unpeeled, thinly sliced, seeds discarded
Blood orange hazelnut cake
  • 300 gram unsalted butter, softened
  • 400 gram caster sugar
  • 2 lemons, finely grated rind and juice
  • 2 blood oranges, finely grated rind and juice
  • 2 1/2 cup (255g) hazelnut meal (ground hazelnut)
  • 1 cup (165g) fine polenta
  • 6 eggs
  • 125 gram greek-style yoghurt
  • 1 cup (150g) plain flour

Method

Blood orange hazelnut cake
  • 1
    Grease a 26cm cake pan; line the base and side with baking paper.
  • 2
    Make blood orange topping: Stir sugar and blood orange juice in a saucepan over medium heat until sugar dissolves; add blood orange slices and simmer for 10-12 minutes or until tender.
  • 3
    Set aside to cool, then drain, reserving syrup, and arrange orange slices in cake pan. Pour 100ml of the syrup over and set aside.
  • 4
    Preheat oven to 180°C (160°C fan-forced).
  • 5
    Beat the butter, sugar and rinds in an electric mixer for 2-3 minutes or until pale.
  • 6
    Combine hazelnut meal and polenta in a bowl; add half to the butter mixture and mix on low speed to combine. Add eggs, one at a time, mixing to combine and scraping down sides of the bowl between each addition.
  • 7
    Add remaining hazelnut meal mixture, juices, yoghurt and flour, and stir gently to combine.
  • 8
    Carefully spoon the mixture into the cake pan over the oranges and syrup. Spread gently to cover evenly; smooth top.
  • 9
    Bake for approximately 50 minutes or until a skewer inserted comes out clean. Cover the cake loosely with foil if over-browning. Cool for 10 minutes before turning onto wire rack. Serve with remaining syrup.

Notes

Not suitable to freeze or microwave. For a more subtle flavour, use almond meal in place of the hazelnut meal.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food