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Orange and Hazelnut Cake with Orange Flower Syrup

An impressive orange and hazelnut cake with orange flower syrup. By Silvena Rowe, the wheat free recipe is served with a sharp and creamy passionfruit yoghurt.

From the book


This is a wheat-free cake, very light and fluffy, soaked in a zesty syrup. Cakes are not as popular as filo pastries in the Eastern Mediterranean, but this is a speciality of the Jewish quarter on the Asian side of Istanbul.

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For the syrup:
150ml water
250g caster sugar
2 tbsp orange juice
Zest of 1 orange
2 tbsp orange flower water
For the cake:
5 eggs, separated
200g caster sugar
250g ground hazelnuts
To serve:
300ml thick yoghurt
2 tbsp icing sugar
4 passion fruit, seeds and pulp only

Essential kit

You will need a 20 x 10cm cake tin.


Preheat the oven to 180°C fan/gas mark 6.

To make the syrup:

In a saucepan, bring the water to the boil. Add the sugar and orange juice and simmer for 10-12 minutes, until the sugar has dissolved and you have a thick syrupy consistency. Remove from the heat and cool, then stir in the orange zest and orange flower water.

To make the cake:

In a bowl, beat the egg yolks with the sugar until you have a pale and creamy mixture. Add the hazelnuts and combine well. In a separate bowl, whisk the egg whites until stiff and glossy, then gently fold them into the hazelnut mixture.

Line and grease the cake tin and pour in the cake mixture. Bake in the oven for 25-30 minutes, until lightly golden. Remove the cake from the oven and evenly pour the cooled orange syrup over the top.

To serve:

Combine the yoghurt, icing sugar and passion fruit in a bowl. Serve generously with the warm cake.


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