Nut cake with candied oranges

Name: Nut cake with candied oranges
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 150 g Hazelnuts; 4 candied orange slices; 125 g Butter or margarine; 175 g Sugar; 1 pinch Cloves; 1 pinch Salt; 3 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 100 ml Milk; 100 ml Orange juice; 30 g Hazelnut flakes; 200 g Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

150 g Hazelnuts
4 candied orange slices
125 g Butter or margarine
175 g Sugar
1 pinch Cloves
1 pinch Salt
3 Eggs (size M)
300 g Flour
1/2 package Baking Powder
100 ml Milk
100 ml Orange juice
30 g Hazelnut flakes
200 g Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Finely dice the hazelnuts and 2 candied orange slices. Beat the fat and sugar with the whisk of the hand mixer until creamy. Season with ground cloves and salt. Stir in eggs.
2
Mix flour and baking powder. Alternately stir in the milk, nuts and candied orange cubes. Pour into a greased and breadcrumbed saddle of venison dish (30 cm long; 1 litre capacity).
3
Smooth the surface. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 70 minutes. During the last 10-15 minutes, cover with parchment or baking paper if necessary. Let cool slightly on a cake rack.
4
Prick the cake several times and sprinkle the warm cake with 5 tablespoons of orange juice. Roast the hazelnut leaves in a pan without fat until golden brown. Cut remaining candied oranges into fine strips.
5
Stir icing sugar in the remaining orange juice until smooth. Spread the cake with it. Add orange slices and hazelnut flakes to the moist icing. Let it dry. Results in about 12 slices.