Orange Hazelnut Cake #BundtBakers

Blahnik Baker

Ready in: 65 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4
Very Popular

Ingredients

  • ¼ teaspoon baking powder
    Baking
  • ¾ cup cake flour
    Baking
  • 1 tablespoon whisked egg
    Milk, Eggs, Other Dairy
  • 4 eggs, room temperature
    Milk, Eggs, Other Dairy
  • ¼ cup hazel nut flour (I love this Bob's Red Mill Hazelnut Flour)
    Milk, Eggs, Other Dairy
  • ¼ cup hazelnut paste (recipe below)
    Baking
  • 1 tablespoon honey
    Nut butters, Jams, and Honey
  • 2 teaspoon orange vanilla extract (or vanilla extract)
    Baking
  • 2 tablespoons fresh orange juice
    Beverages
  • zest of 1 orange (about 2 teaspoons)
    Produce
  • 2 tablespoons powdered sugar
    Baking
  • ½ cup sugar
    Baking
  • 1 ½ sticks unsalted butter, room temperature
    Milk, Eggs, Other Dairy

Steps

  • Preheat oven to 325 degrees F. Grease a 6-cup bundt pan with baking spray and set aside.In a medium bowl, whisk together the flour, baking powder and salt. In a measuring cup, whisk together the eggs and orange vanilla extract.In the bowl of an electric mixer, fitted with the paddle attachment, beat the sugar, orange zest, hazelnut paste and butter until light and fluffy about 2-3 minutes on medium speed.
  • Add honey and beat for an additional minute.Reduce speed to medium-low and add in the egg mixture, a little at a time, mixing well after each addition.
  • Add flour mixture in two additions, mixing until just combined.Spoon batter into prepared pan.
  • Bake until cake is golden brown or a cake tester inserted into the center comes out clean, about 45 minutes.
  • Let cool in pan for 10 minutes. Using a sharp knife, loosen the edges of the cake and invert onto a cooling rack.
  • Let cool completely.
  • Whisk together all the ingredients.
  • Pour over cooled cake.
  • Let glaze set for 10 minutes. Decorate with fresh sliced oranges.Store leftover cake in airtight container at room temperature for 2-3 days.

Nutrition

  • Calories: 643.83  cal  (32.19%)
  • Fat: 44.09  g  (67.82%)
  • Saturated Fat: 23.65  g  (147.83%)
  • Carbohydrates: 54.35  g  (18.12%)
  • Sugar: 35.35  g  (39.28%)
  • Cholesterol: 268.54  mg  (89.51%)
  • Sodium: 81.13  mg  (3.53%)
  • Protein: 10.49  g  (20.99%)
  • Vitamin D: 7.75  µg  (51.65%)
  • Selenium: 24.79  µg  (35.41%)
  • Manganese: 0.67  mg  (33.57%)
  • Vitamin A: 1370.44  IU  (27.41%)
  • Vitamin E: 2.9  mg  (19.3%)
  • Vitamin B2: 0.3  mg  (17.49%)
  • Phosphorus: 168.13  mg  (16.81%)
  • Copper: 0.22  mg  (11.09%)
  • Folate: 42.85  µg  (10.71%)
  • Vitamin B5: 0.97  mg  (9.74%)
  • Iron: 1.51  mg  (8.39%)
  • Vitamin B12: 0.5  µg  (8.28%)
  • Calcium: 81.41  mg  (8.14%)
  • Vitamin C: 6.11  mg  (7.4%)
  • Zinc: 1.06  mg  (7.06%)
  • Vitamin B6: 0.14  mg  (6.98%)
  • Magnesium: 25.99  mg  (6.5%)
  • Vitamin B1: 0.1  mg  (6.47%)
  • Fiber: 1.49  g  (5.96%)
  • Potassium: 202.73  mg  (5.79%)
  • Vitamin K: 4.25  µg  (4.05%)
  • Vitamin B3: 0.47  mg  (2.36%)

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