Recipe: Corsican Hazelnut Cake with Orange

Name: Noisettin corse à l'orange
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 portions
Ingredients: 180 g de Farine tamisée120 g de sucre semoule3 oeufs (type 0)(3jaunes et 3 blancs)100 g de beurre clarifié et refroidi ou 100 g de beurre d'Echiré20 cl de crème liquide (30%)1 sachet de levure chimique60 g de noisettes corses (si possible) concassées et torréfiées a la poêle60 g de confiture d'oranges du Cap Corse (si vous trouvez) ou une belle confiture avec des zestes.40 g de châtaignes cuites et concassées.

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Desserts

Prep 15 min

Cook 45 min

Total 1h

Servings 6 serv.

Ingredients for 6 servings

180 g of sifted flour
120 g of caster sugar
3 eggs (type 0)(3 yolks and 3 whites)
100 g of clarified butter and cooled or 100 g of Echiré butter
20 cl of liquid cream (30%)
1 packet of baking powder
60 g of Corsican hazelnuts (if possible) crushed and toasted in a pan
60 g of Cape Corse orange jam (if you can find it) or a nice jam with zest.
40 g of cooked chestnuts and crushed.

Step-by-step directions

1- Preheat your oven to 180°C (Gas mark 6).

2- In a bowl place your 3 yolks, then pour the caster sugar, whiten slightly, then add in order, cream, flour, then soft butter and the toasted hazelnuts.

3- In a bowl, whip the whites and when they form "stiff peaks" pour some into your mixture stirring with a whisk then add the rest by lifting with a spatula or wooden spoon and pour half into a rectangular mold lightly oiled, add the chestnuts a little orange jam all along then cover everything.

4- Bake for 40 minutes and do as usual insert a skewer in the center which should come out dry.
My thanks go to my friend Xavier Calizi for his shipments from his farm located in Cape Corse.

Cuisson viande d'agneau Aux oeufs