Description
A delightful cake that balances nutty hazelnuts with bright orange flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup ground hazelnuts (about 135 g)
- 1 cup all-purpose flour (120 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (113 g)
- 1 cup sugar (200 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (from 1 medium orange)
- 1/2 cup milk (120 ml)
- 1/4 cup fresh orange juice (60 ml)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan (8- or 9-inch round recommended) or line it with parchment.
- In a bowl, combine the ground hazelnuts, all-purpose flour, baking powder, and salt; whisk to combine.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and orange zest.
- Gradually mix in the dry ingredients alternating with the milk and orange juice, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for about 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free option, replace the flour with gluten-free baking flour blend. For dairy-free, substitute butter and milk with coconut oil and almond milk. Avoid overmixing the batter to maintain a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg