Winter Hazelnut & Orange Cake

December  1, 2020
2 Ratings
Photo by Julia Gartland. Food stylist: Lauren Lapenna. Prop stylist: Sophie Strangio.
Author Notes

An aromatic, wintery, one bowl bake, very appropriate for this cold season. It takes less then 10 minutes to prepare, making it the perfect snacking cake. A quick fix for your cravings! —Barbara Polichnowska

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 8-10
  • 150 grams caster sugar (3/4 cup)
  • 50 grams muscovado sugar (1/4 cup)
  • 3 medium eggs
  • 100 grams buttermilk (1/2 cup)
  • 100 grams vegetable oil (1/4 cup + 3 tbsp)
  • 100 grams pastry flour (1 cup)
  • 200 grams ground hazelnuts (1 1/2 cup)
  • 1 teaspoon baking powder
  • 1 pinch kosher salt
  • 1 tablespoon fresh orange zest
In This Recipe
  1. Preheat the oven to 350°F/ 180°C/ Gas Mark 4. Lightly grease and flour the sides of a 23cm/9 inch round cake tin, lined with parchment paper.
  2. Place eggs and sugar in the bowl of a stand mixer, with the paddle attachment, mix for around 2-3 minutes on a medium speed.
  3. On low speed, stream in the oil and the buttermilk. Take your time, as your mixture might split if you rush it. Then mix for 2 minutes on low.
  4. Add flour, ground hazelnuts, baking powder, salt and orange zest and mix on low speed until just combined.
  5. Bake for 40-45 minutes, until a cake tester/ knife inserted in the middle, comes out clean.
  6. Leave to cool and dust with icing sugar and a little more zest. Best served with unsweetened whipped cream and some orange marmalade. Enjoy!
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