Hazelnut Orange Syrup Cake

Full of fresh and refreshing citrus flavors, this hazelnut cake and orange syrup is chewy and chewy, with a chewy crumb. and therefore the best? It comes straight out of the pan, fully decorated and prepared to eat with a scoop of topping , mascarpone coffee or vanilla frozen dessert !

INGREDIENTS

Orange syrup

▢¾ cup of granulated sugar

▢⅓ cup of fruit juice (juice from 1 to 2 oranges)

▢2 oranges, thinly sliced (leave skin on or discard to taste)

Orange and candlenut cake

▢1 cup butter (250 grams), temperature

▢1 ½ cup granulated sugar

▢4 large eggs, temperature

▢1 cup hazelnut flour

▢1 cup all-purpose flour

▢1 ½ teaspoon leaven

The spirit of two oranges

▢¾ cup of fruit juice about 3 oranges

▢½ cup soured cream

INSTRUCTIONS

1.Preheat oven to 160 ° C (fan forced). Grease and line a 23 cm pan with parchment paper, the paper is additionally slightly folded on the edges .

For orange syrup

2.Place the sugar and juice during a large saucepan and warmth it over medium-low heat. bring back a boil slowly, stirring occasionally until the sugar dissolves.

3.Place the orange slices within the hot syrup and convey to a boil, covered, for 3-4 minutes.

4.Remove from heat and punctiliously lift the orange wedge with a fork. Arrange the orange slices evenly along rock bottom of the layered cake pan, on the parchment paper. Leave the syrup within the pan (turn off the heat) and set it aside to end baking when the cake is nearly ready.

For the cake

5.Place the butter, sugar and orange peels during a large bowl and beat with a wooden spoon until they're pale and soft.

6.Add the eggs, one at a time, beating between each addition until they're completely combined and foamy.

7.Combine the hazelnut flour, flour and leaven during a bowl and blend well.

8.Stir half the hazelnut mixture into the butter mixture, until combined.

9.Add juice and soured cream , stir until well blended.

10.Stir the remaining hazelnut mixture until combined.

11.Pour the cake batter into the cake pan, over the orange slices.

12.Cover the cake pan firmly with foil and gently bake for 1 hour 30 to 1 hour 40 minutes, or until the cake is totally cooked. you'll test this by inserting a wooden skewer within the center of the cake. When the result's clean, with a couple of crumbs, the cake is prepared .

15.When the cake is nearly done, return the orange syrup to simmer for about 5 minutes, until slightly thickened. Add the syrup to the pouring pitcher.

16.Remove the cake from the oven and switch gently on a wire rack. employing a wooden skewer, make a couple of holes within the cake, about half. Using the tray slightly below the cake / wire rack to catch the drips, gently pour the recent orange syrup over the cake and let it soak.

Serve

17.Cut the cake into slices and serve hot or cold with topping , mascarpone coffee, or vanilla ice cream. Enjoy!