---
title: Hazelnut Orange Cake | Pastry1 Magazine
description: Get the recipe for these simple hazelnut orange cakes in Pastry1 Magazine. Recipe developed by Stéphane Glacier.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Hazelnut Orange Cake | Pastry1 Magazine](https://www.parisgourmet.com/magazine/hazelnut-orange-cake-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | May 6, 2026 1:25:41 AM

BY STÉPHANE GLACIER, M.O.F. PATISSIER

Makes four 540 g cakes.

CHEF'S TIP: The alcohol can be substituted with orange juice or another citrus fruit as desired.

 

## Syrup

INGREDIENTS:  
350 g sugar  
600 g water  
100 g Cointreau®

METHOD:  
Bring the water and sugar to the boil. Cool and add the Cointreau®.

 

## flour butter for greasing the molds

INGREDIENTS:  
500 g butter  
90 g T65 flour

METHOD:  
Cream the butter until softened, then stir in the flour.  
Butter the cake molds with a brush.

 

## Cake

INGREDIENTS:  
380 g butter  
450 g brown sugar  
100 g ground whole almond  
320 g whole eggs  
130 g milk  
500 g T65 flour  
14 g baking powder  
70 g confit orange peel  
120 g whole almonds  
50 g hazelnuts  
30 g Cointreau®, 60° proof

METHOD:  
Smooth the butter and sugar with a spatula. Gradually add the ground almond, then the eggs and milk. Sift the flour with the baking powder and add to the mixture. Blend the orange peel, whole almonds and hazelnuts with the Cointreau® in a food processor. Add it all to the first mixture.  
Mold in cake molds lined with floured butter.  
Line the 540 g molds and bake in a convection oven at 145°C for around 60 minutes.  
Unmold and soak the still-warm cakes in the cold syrup.

 

## Decoration

INGREDIENTS:  
Apricot glaze as required  
Chopped hazelnuts as required  
Confit oranges as required

METHOD:  
Top the cakes with the hot apricot glaze, then decorate using the chopped hazelnuts and confit orange pieces.

[View full post](https://www.parisgourmet.com/magazine/hazelnut-orange-cake-recipe)

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