Hazelnut and orange cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Hazelnut and orange cake recipe By You Magazine - June 20, 2021 Based on a French gâteau creusois – a deliciously moist hazelnut sponge made with egg whites (the yolks can be put to good use in a custard, cream filling or ice cream). Jam and cream is the pinnacle here, or a dollop of yogurt and some fresh cherries if you are feeling virtuous. Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp SERVES 6 100g salted butter, melted, plus extra for greasing 75g plain flour, sifted 100g roasted hazelnuts, ground to a powder (see tip) finely grated zest of 1 orange 4 medium egg whites 125g golden caster sugar icing sugar, for dusting TO SERVE 100g black cherry jam 1 tbsp lemon juice crème fraîche Preheat the oven to 190C/ 170C fan/gas 5. Grease a 20cm springform cake tin that is at least 4cm deep. Combine the flour, nuts and orange zest in a large bowl. Using an electric whisk, whisk the egg whites in another large bowl until stiff, then sprinkle over the sugar, 1 tbsp at a time, whisking well with each addition until you have a glossy meringue. Add the melted butter to the dry ingredients and blend to a paste, then fold in the meringue in two goes and work with a wooden spoon until smooth. Transfer the mixture to the cake tin, smoothing the surface, and bake for 25 minutes until golden and springy to the touch. Run a knife around the edge of the cake and leave to cool before dusting with icing sugar. To serve, blend the jam with the lemon juice in a small bowl. Dollop each slice with crème fraîche then the jam. The cake will keep well for several days, loosely covered. TIP Grind the nuts in small batches in an electric coffee grinder or in a food processor, taking care not to overwork them. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved