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NUT AND BLOOD ORANGE CAKE
 

Nut and blood orange cake

 

Ingredients : Serves 3

  • 30 g butter
  • 90 g flour
  • 40 g ground hazelnut
  • 35 g brown sugar
  • 1/2 sachet of baking powder

 

  • 1 pinch of fleur de sel
  • 1/2 Greek yogurt (75g)
  • 1 tablespoon of single cream
  • 1 large egg
  • 1 tablespoon of Grand Marnier (or orange blossom water)

 

  • 2 blood oranges
  • 25 g caster sugar
  • 120 g double cream
  • 60 g mascarpone
  • 1 tablespoon icing sugar

 

Instructions

Preheat your oven to 180°C.

Melt the butter in a saucepan then continue simmering until you get brown butter. Set aside.

Place the flour, ground hazelnut, brown sugar, baking powder and fleur de sel in a large bowl. Mix.

Add the Greek yogurt, single cream, egg yolk and Grand Marnier. Mix thoroughly.

Add the brown butter and mix again.

Whip your egg whites and add a tablespoon of this whipped egg white mixture to your dough and mix well. This will loosen the dough.

Add the rest of the whipped egg whites and mix gently with a spatula.

Pour into your two “heart” moulds lined with baking paper.

Bake for about 25 minutes.

Take out of the mould after your cake finishes baking in the oven and leave to cool on a rack.

While baking, heat the 25 g of sugar along with the juice from one of the two oranges, and simmer to make a syrup.

Cut the second orange into thin slices and cook them for about fifteen minutes in the syrup.

Set the drained blood orange slices aside on a plate.

Continue to heat the syrup until it has a somewhat thick consistency and let it cool.

When the cake and syrup are cold, whip your whipped cream. As soon as the whipped cream begins to thicken, add the mascarpone and icing sugar.

Stop whipping when your whipped cream is firm.

Then garnish your nut cake with whipped cream and arrange the blood orange slices on top.

Serve with the syrup or store in the fridge until you want to eat it.

 

 

 

MORE ABOUT

EMMA

 

Emma, Casserole & Chocolat

After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.