Orange-Hazelnut Pound Cake Recipe

Name: Orange-Hazelnut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/8 cups light brown sugar; 1 pinch salt; 1 orange organic; 2 3/8 cups flour; 1 teaspoon baking powder; 6 eggs; 3/4 cup whipping cream; 5/8 cup softened butter; 5 tablespoons orange marmalade; 4 3/8 tablespoons hazelnuts

Servings: persons

1 3/8 cups light brown sugar
1 pinch salt
1 orange organic
2 3/8 cups flour
1 teaspoon baking powder
6 eggs
3/4 cup whipping cream
5/8 cup softened butter
5 tablespoons orange marmalade
4 3/8 tablespoons hazelnuts

1
Preheat the oven to 180 degrees Celsius.
2
In a medium bowl, combine the brown sugar, salt, orange zest, flour and baking powder.
3
In another bowl, beat the eggs with the cream and gradually add the dry mixture.
4
Add the softened butter, orange marmalade, and crushed hazelnuts.
5
Mix 2-3 minutes until smooth.
6
Pour into silicone molds or cupcake tins.
7
Bake for 25 minutes until the tip of the knife inserted in the center, comes out dry.

1191

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/8 cups light brown sugar, 1 pinch salt, 1 orange organic, 2 3/8 cups flour, and more.

Yes, Orange-Hazelnut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Hazelnut Pound Cake

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