ROASTED ORANGE & HAZELNUT CAKE

This is just a little bit exciting… starting this week I am sharing my Homegrown Kitchen recipes in Fairfax newspapers around New Zealand and on Stuff.co.nz. Being asked to write a nationwide recipe column is a dream come true after quietly working away in my little corner of the web for the last 5 years. Not a lot will change around here, I will continue to share recipes once they are published every fortnight. With seasonal ingredients from the garden and local surrounds continuing to be the focus – and maybe a little less chit-chat from me now I have a word count to adhere to!

South Island Sourdough Tour

I am taking my sourdough bread on tour in November holding a series of bread-making classes along the way. Including bonus bread recipes to accompany my new cookbook (this bread HERE). Full details and locations to be confirmed very soon, so far I will be visiting – Blenheim, West Coast, Central Otago, Dunedin and Geraldine. This will be my first visit to some of the smaller towns so please help me spread the word to your friends and comment below with location/venue suggestions (or email me). I look forward to meeting some of you in November šŸ™‚

ROASTED ORANGE & HAZELNUT CAKE

ThisĀ spring recipeĀ uses plump oranges fresh from the garden. With the classic Sicilian boiled orange cake in mind, I set to the task of creating an orange cake with a little less bitterĀ aftertaste that comes when using whole oranges. I recently added orange wedges to a savoury tray bake of chicken, kumara and onions with wonderful results, so it was a natural progression to try roasted oranges in cake.

The pre-cooking of the oranges does add to the prep time but this can be done ahead of time. The stickyĀ caramelisedĀ orange wedges make an intensely orange-flavoured cake that is difficult to achieve when using orange zest alone.

ROASTED ORANGE & HAZELNUT CAKE

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: Makes 12 slices

This cake has a gloriously light, almost sponge-like, texture. The cake batter is very runny that sets lightly as it cooks.

Ingredients

3 medium oranges ā€“ my homegrown oranges veer on the side of small so use 2 oranges if particularly large

knob of butter, about 30g

2 teaspoons runny honey

2/3 cup ground toasted hazelnuts (*see ingredient note)

1 cup white flour (gluten-free: use 2/3 cup white rice flour + 1/3 cup tapioca)

1 teaspoon baking powder (gluten-free if required)

1/4 teaspoon baking soda

1/3 cup sugar

4 free-range eggs

Directions

  1. Preheat oven 180 degrees Celsius.
  2. Trim the rind away from the orange flesh (a little pith remaining is OK) and chop the flesh into wedges (aiming for around 250-300g flesh). Arrange the wedges in a single layer in a baking dish, dot with butter and drizzle with honey. Bake for 20-25 minutes until softened and beginning to caramelise (*See note below). Cool a little.
  3. Turn down the oven to 160 degrees. Line and grease a 20cm cake tin.
  4. In a mixing bowl combine the hazelnuts, flour, baking powder and baking soda.
  5. Place the orange wedges into a food processor, add the sugar and blend until smooth. With the engine running, add the eggs one at a time. Pour this mixture over the dry ingredients and use a spatula to fold together into a runny batter. Pour into the tin and bake for 30-35 minutes until the top is lightly golden and an inserted skewer comes out clean. Cool in the tin for 10 minutes then transfer to a rack to cool completely. Serve with creamy yoghurt.
  6. *Note: Some oranges will be juicier than others. I tested the recipe with several types of oranges and had about 1-2 teaspoons caramelised juice around the oranges once cooked. It is important the orange wedges are roasted in a shallow dish in a single layer so they can dry out and concentrate in flavour (similar to roasting vegetables). If after 20 minutes the orange pieces are surrounded by juice pour off the excess juice, turn up the oven to 200C and cook for a further 5-10 minutes until tender.

Notes

*Ingredient note: I used toasted and ground hazelnuts for their complementary flavour to orange. I often pick up a bag of unshelled hazelnuts from the market to hand-crack and add to cooking, the extra time involved makes the cake a treat. If hazelnuts are unavailable, substitute with ground almonds (almond meal). Toast the whole hazelnuts in the bottom of the oven while the orange wedges are cooking. Once the skins crack (about 10 minutes) tip into a tea towel and rub away the skins. Cool, then finely grind in a spice grinder or food processor.

http://www.homegrown-kitchen.co.nz/2017/09/13/roasted-orange-hazelnut-cake/

Recipe first published on Stuff.co.nz.

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14 Comments on “ROASTED ORANGE & HAZELNUT CAKE”

  1. This looks wonderful. What is the quantity of sugar and hazelnuts please. Recipe has a question mark.

  2. What a beautiful tecipe. I am adding to my list of things to do this weekend…. bake yummy orange hazelnut cake… yum. Thank you!

  3. Hi I love this recipe but want to check with you why it didn’t turn out as hoped. Although tasty it came out flat, heavy and rubbery. I’m sorry ti have to write this as I love all your recipes and want to know what I did wrong.
    The oranges didn’t caramelise and we’re swimming in liquid..perhaps was too much butter? 30 g seems more than a knob. I want to try again but don’t want the same result. I followed the recipe as is. Can you please help work out why it was so heavy and rubbery. Thanks

    1. Hi Silvana, thanks for letting me know. I have heard from several others that have made the cake and it came out well so not sure what could have happened here. Obviously oranges can vary and mine had very little liquid once cooked just a little caramelised juices at the bottom of the pan – I made it with my homegrown oranges and some from the supermarket to test the recipes several times. Baking powder and oven temps can also vary and effect the resulting cake. What I would recommend next time is too cook the oranges at a slightly higher temp, maybe 190C so the juices evaporate more, if there is lots of juice then just use the orange wedges and leave the juice behind. To give your baking powder a boost as it can loose itā€™s rising efficiency if stored for some time, add 1/2 teaspoon baking soda to the dry ingredients (along with the baking powder). This will give you a nice light cake even if the oranges are juicier. I will add a note to the recipes about this for others.
      Good luck!
      Nicola

  4. How many grams of orange once they’re prepped (peeled and “depithed”). Thanks. Looking forward to baking this!

      1. Hi again Nicola,
        I made the cake yesterday, following your recipe exactly, and everyone loved it!
        The only thing I did different was to add the dry mixture to the food processor after blending orange, sugar and egg . That way I had one less dish to clean. šŸ˜‰

  5. I just made this cake and it came out perfectly.I cooked the orange longer and turned up to 170 till most of the juice had evaporated.I usually make the jewish whole boiled Orange cake this is better.
    Thank You

    1. Hi Kerrin
      So great to hear you enjoyed the cake! I do find oranges vary, our ones are less juicy than the ones I used from the supermarket. The main thing is to cook the oranges until the juices have mostly caramelised in the dish.
      Happy cooking!

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