Okay, friends, let’s talk cake! Not just *any* cake, but my absolute fave: a super-duper **Moist Orange Hazelnut Cake**. Seriously, the combo of bright orange and crunchy hazelnuts? It’s a match made in heaven. This cake isn’t just tasty; it’s got this incredible texture that’s seriously addictive. I swear, it practically melts in your mouth!
I’ve been baking this baby for years, tweaking and perfecting it until it’s just right. I remember one time, I accidentally used salted butter (oops!), and it actually made the orange flavor POP even more! So, yeah, I’ve learned a thing or two about making this cake the best it can be. Trust me, you’re gonna love it!
Why You’ll Love This Moist Orange Hazelnut Cake
Okay, so why is this cake gonna be your new obsession? Let me break it down:
- Seriously moist texture – like, unbelievably so!
- That intense orange flavor that just sings!
- The nutty crunch from the hazelnuts? Perfection!
- It’s surprisingly easy to whip up.
- And it looks gorgeous – total “wow” factor!
The Amazing Texture of This Cake
Seriously, the texture is EVERYTHING. It’s not dry or crumbly *at all*. We’re talkin’ soft, tender, and melt-in-your-mouth kinda moist. The orange juice and a couple other little secrets keep it that way, trust me!
Flavor Combination
Orange and hazelnut? They’re soulmates, I tell ya! The bright, zesty orange cuts through the rich, nutty hazelnut flavor like a dream. It’s sweet, it’s nutty, it’s just… *chef’s kiss*!
The Secret to a Perfectly Moist Orange Hazelnut Cake: Ingredients You’ll Need
Alright, let’s get down to business! Here’s what you need to make this magical cake happen, and listen up – details matter! You’ll want:
- 2 cups all-purpose flour – the regular kind!
- 1 cup granulated sugar – for that sweetness.
- ½ cup unsalted butter, softened – gotta be soft!
- 3 large eggs – room temp is best!
- 1 teaspoon vanilla extract – pure vanilla, please!
- Zest of 1 orange – that’s where the magic is!
- ½ cup orange juice, freshly squeezed – none of that carton stuff!
- ½ cup chopped hazelnuts, toasted – toasting is KEY!
- 1 teaspoon baking powder – for that lift.
- ½ teaspoon baking soda – works with the powder!
- ¼ teaspoon salt – just a pinch!
How to Make the Most Delicious Moist Orange Hazelnut Cake: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t be scared, it’s easier than it looks. Just follow along, and you’ll be golden! First things first, preheat your oven to 350°F (175°C). Trust me, a hot oven is key!
Preparing the Batter for Your Moist Orange Hazelnut Cake
Grab a big bowl and whisk together your flour, baking powder, baking soda, and salt. Set that aside for now. In another bowl, cream together the softened butter and sugar until it’s light and fluffy. This might take a few minutes, but it’s worth it – don’t skip this step!
Next, beat in the eggs one at a time, then stir in the vanilla extract. Now, for the good stuff: gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Start and end with the dry ingredients. Don’t overmix! Just stir until *almost* combined. Fold in the orange zest and toasted hazelnuts.
Baking Your Moist Orange Hazelnut Cake to Perfection
Grease and flour a 9-inch cake pan (or use baking spray – that stuff’s a lifesaver!). Pour the batter into the pan and spread it evenly. Pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out with just a few moist crumbs – not wet batter!
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Don’t skip the cooling time; it helps the cake set! And then, my friend, get ready to enjoy the most amazing **Moist Orange Hazelnut Cake** ever!
Essential Equipment for Your Moist Orange Hazelnut Cake
Alright, before you dive in, make sure you’ve got the right gear! You’ll need a 9-inch cake pan (round or square works!), a couple of mixing bowls (big ones!), measuring cups and spoons (duh!), and a zester for that orange goodness. Oh, and a wire rack for cooling – can’t forget that!
Tips for the Best Moist Orange Hazelnut Cake
Wanna take your cake to the next level? Here are a few of my secrets! First off, *don’t* overmix the batter. Seriously, it’s the enemy of moistness! Also, make sure your ingredients are at room temperature – it makes a HUGE difference. Zest the orange *before* you juice it (trust me, it’s easier!), and definitely toast those hazelnuts. It brings out their nutty flavor like crazy!
Variations for Your Moist Orange Hazelnut Cake
Okay, so you’ve nailed the basic recipe? Awesome! Now, let’s get a little wild! How about adding some chocolate chips? Dark chocolate is AMAZING with orange and hazelnut. Or, if you’re feeling adventurous, try different nuts like almonds or walnuts. A simple glaze (powdered sugar + orange juice) takes it to the next level. And hey, if you’re not an orange fan (gasp!), lemon works beautifully too!
Storing Your Moist Orange Hazelnut Cake
Okay, so you’ve got leftover cake? Lucky you! To keep it moist, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, pop it in the fridge – it’ll stay good for about a week! Just let it come to room temperature before you dig in again, okay?
Frequently Asked Questions About Moist Orange Hazelnut Cake
Got questions? I’ve got answers! Here are a few things folks often ask about this delicious cake:
Can I use orange extract instead of fresh orange juice in this Moist Orange Hazelnut Cake recipe?
Okay, so you’re out of oranges? I get it! You *can* use orange extract in a pinch, but honestly, fresh orange juice gives it SO much more flavor. If you’re going the extract route, start with ½ teaspoon and taste as you go. Remember, a little extract goes a long way!
How do I prevent my Moist Orange Hazelnut Cake from being dry?
Dry cake is a tragedy! A few things can help. First, measure your flour carefully – too much flour is a common culprit. Don’t overbake it! Use a toothpick to check for doneness, and take it out when it has just a few moist crumbs. And remember those tips about room-temperature ingredients and not overmixing? They’re key for keeping it moist!
Can I freeze this Moist Orange Hazelnut Cake?
Absolutely! This cake freezes like a dream. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge. You can also freeze individual slices for a quick treat!
Nutritional Information for Your Moist Orange Hazelnut Cake
Okay, so let’s talk numbers! Just a heads-up: I can’t give you *exact* nutritional info for this cake. It really depends on the brands you use and how big your slices are! But, just so you know, this is a *treat*. Enjoy it in moderation, okay?
Share Your Baking Success!
Made this cake? Yay! I wanna see! Leave a comment, rate the recipe, and show off your gorgeous **Moist Orange Hazelnut Cake** on Instagram! Don’t forget to tag me – I can’t wait to see your masterpieces!
Print
Unbelievably Moist Orange Hazelnut Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Simmering
- Cuisine: Asian
- Diet: Vegetarian
Description
Easy coconut rice pudding recipe.
Ingredients
- 2 cups whole milk
- 1 14 ounce can coconut milk
- ½ cup raw short or medium-grain rice
- ¼ teaspoon salt
- 2 to 3 inch cinnamon stick
- 2 large egg yolks
- ⅓ cup sugar
- 1 teaspoon pure vanilla extract
- Toasted shredded coconut for garnish
Instructions
- Combine the milk, coconut milk, rice, and salt in a large, heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce the heat to low, add the cinnamon stick, cover, and simmer gently, stirring occasionally, for 15 minutes.
- Uncover and continue simmering, stirring frequently, until the rice is tender, about 8 minutes. Stir almost constantly toward the end of cooking to prevent scorching.
- In a medium bowl, whisk the egg yolks, sugar, and vanilla. Whisk in 1 cup of the cooked rice mixture, then add the mixture back to the saucepan. Cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, about 1 minute. Remove the pan from the heat.
- Spoon the pudding into serving dishes. Serve warm, at room temperature, or chilled, garnished with toasted coconut.
Notes
- Garnish with toasted coconut.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
