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Cakes and bakes, Desserts, Recipe, Seasonal, Vegan, Vegetarian

Hazelnut and orange cake

by Lindsey Harrad   ·  5 years ago  
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Roasted, ground hazelnuts give this cake its wonderful flavour and aroma. A handful of ingredients and very little preparation time result in a fabulous cake the whole family will love.

DETAILS

  • Serves 12

  • Prep 20 mins

  • Cook 1 hr

INGREDIENTS
  • 250g self-raising flour
  • 1 tsp baking powder
  • 150g light brown sugar
  • 100g ground roasted hazelnuts
  • 50g mixed peel
  • 100ml vegetable oil
  • 250ml dairy-free milk

For the frosting:

  • 100g icing sugar, seived
  • 65g dairy-free cream cheese (e.g. Tofutti)
  • 20g orange marmalade
  • zest of ½ orange (optional)
METHOD
  1. Preheat the oven to 170C/fan 150C/gas 3 and line a 900g loaf tin with baking paper.
  2. Sieve the flour and baking powder into a bowl. Add all remaining cake ingredients and stir well until you get a smooth batter. Pour it into the lined tin and bake for 1 hour. Check the cake after 45 minutes. If it starts to brown too quickly cover it with foil. Test with a toothpick to ensure the cake is cooked, then allow to cool completely.
  3. To make the frosting, beat the icing sugar, cream cheese, marmalade and orange zest, if using, together until smooth. Spread over the cooled cake and decorate with chopped nuts or glacé orange slices, if desired.

Cook’s tip

We’ve recommended Tofutti for the cream cheese, as some brands have a distinctive flavour that isn’t as noticeable when you add cocoa or lime, for example, but in this recipe, you want the delicate orange flavour to shine.

Recipe created by Chava Eichner. Find her on Instagram @flavourphotos.