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Prep time
10 minutes
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Cook time
40 minutes
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Serves
8-10
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
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Ingredients
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150 grams
caster sugar (3/4 cup)
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50 grams
muscovado sugar (1/4 cup)
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3
medium eggs
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100 grams
buttermilk (1/2 cup)
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100 grams
vegetable oil (1/4 cup + 3 tbsp)
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100 grams
pastry flour (1 cup)
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200 grams
ground hazelnuts (1 1/2 cup)
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1 teaspoon
baking powder
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1 pinch
kosher salt
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1 tablespoon
fresh orange zest
Directions
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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.
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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.
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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.
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Add flour, ground hazelnuts, baking powder, salt and orange zest and mix on low speed until just combined.
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Bake for 40-45 minutes, until a cake tester/ knife inserted in the middle, comes out clean.
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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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