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Hazelnut torta with Frangelico oranges
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a decadent Italian cake with nutty flavors, soaked in liqueur-infused oranges and topped with rich double cream.
Ingredients:
  • Melted butter, to grease
  • 270g (1 1/4 cups) caster sugar
  • 8 eggs, at room temperature
  • 4 x 100g pkts hazelnut meal
  • 115g (3/4 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 8.80 gm vanilla extract
  • Icing sugar, to dust
  • Double cream, to serve
  • 315g (1 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 5 small navel oranges, halved, thinly sliced
  • 185ml (3/4 cup) Frangelico liqueur
Instructions:
  • Preheat the oven to 160°C. Grease a 24cm springform pan with melted butter and line the base with non-stick baking paper.
  • With an electric beater, whisk the sugar and eggs in a bowl until pale and creamy. Gently fold in the hazelnut meal, combined flours, and vanilla using a large metal spoon until well combined.
  • Pour the egg mixture into the pan and gently level the top. Bake in the oven for 1 hour and 10 minutes, or until a skewer inserted in the middle comes out clean.
  • To make the Frangelico oranges, combine sugar and water in a frying pan over low heat. Let it come to a boil and simmer without stirring for 5 minutes until the syrup thickens. Stir in the orange slices and Frangelico, then cook for 5 minutes until the oranges are tender. Allow it to cool for 10 minutes before serving.
  • Sprinkle the cake with icing sugar, slice into wedges, and enjoy with the Frangelico-infused oranges and a dollop of double cream.

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