Orange & Praline Cake

Name: Orange & Praline Cake
Yield: Makes 2 loaf cakes
Cuisine: French
Ingredients: 1 quantity of Alcohol Syrup made with Grand Marnier; 200 g (7 oz) whole eggs (about 4 eggs); 1 quantity of Apricot Nappage to glaze; 4 g (¾ tsp) baking powder; 2 Confit Oranges cut into quarters, then in half lengthways; 65 g (2¼ oz) Praline Paste; 200 g (7 oz/scant 1½ cups) plain (all-purpose) flour plus extra for dusting; 165 g (5¾ oz/1½ sticks) unsalted butter softened, plus extra for greasing; 1 g (a pinch) salt; 265 g (9½ oz/1⅓ cups) caster (superfine) sugar; Scraped seeds from ½ vanilla pod (bean); 20 g (1¾ oz) chopped hazelnuts roasted; Crystallized Vanilla Stick; 65 ml (2¼ fl oz/¼ cup) full-fat milk; 80 g (3 oz/generous ½ cup) cornflour (cornstarch); 65 g (2¼ oz) Confit Orange diced

Preparation info

Makes
2
loaf cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This simple cake recipe uses praline paste and orange, giving it a good depth of flavour and taste profile. The decoration of confit orange, nuts and vanilla gives it a striking finish.

Ingredients

165 g (5¾ oz/1½ sticks) unsalted butter softened, plus extra for greasing

Europe
France
Cake
Mediterranean
Vegetarian

Method

Preheat the oven to 170°C (325°F/Gas 3), grease the loaf tins (pans) with soft unsalted butter, dust with flour and line with silicone paper.
Sift the flour, baking powder and cornflour (cornstarch) twice into a bowl.
Put the diced Confit Orang