Orange and Hazelnut Cake

Name: Rukmini Iyer Orange and Hazelnut Cake Recipe | Easy Cakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 8
Ingredients: 175g softened unsalted butter; 175g caster sugar; 3 medium free-range eggs; 1 large orange, zest and juice; 50g ground hazelnuts; 120g self-raising flour; 1 tsp baking powder; 100g icing sugar; 20ml orange juice; 50g toasted hazelnuts, chopped

by Rukmini Iyer from The Sweet Roasting Tin

This simple traybake cake is drizzled generously with a sweet orange icing and topped with toasted hazelnuts.

Vegetarian Baking Quick

Serves 8

Total 50 min

Prep 15 min

Cook 35 min

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Introduction from Rukmini Iyer

A nice simple citrus-spiked cake, with ground hazelnuts in the sponge and a crunchy topping of toasted hazelnuts on top.

Ingredients

175g softened unsalted butter

175g caster sugar

3 medium free-range eggs

1 large orange, zest and juice

50g ground hazelnuts

120g self-raising flour

1 tsp baking powder

For the topping:

100g icing sugar

20ml orange juice

50g toasted hazelnuts, chopped

Essential kit

You will need: a lined 20cm x 26cm roasting tin and a wire rack.

Method

Preheat the oven to 160°C fan/180°C/gas 4. Whisk the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, along with the orange zest and juice.

Gently fold in the ground hazelnuts, self-raising flour and baking powder, taking care not to overmix. Spoon the batter into a lined 20cm x 26cm roasting tin.

Transfer the cake to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted comes out clean.

Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool completely.

For the icing, mix the icing sugar and orange juice together, then drizzle over the cake. Scatter with the chopped toasted hazelnuts and leave to set before serving.

Any leftovers will keep well in an airtight tin in a cool room for 2–3 days.

FOR GLUTEN-FREE: This works really well using Freee gluten-free self-raising flour from Doves Farm in place of the ordinary self-raising flour.

FOR DIABETICS: Replace the sugar with 80g xylitol.

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