Hazelnut & orange yoghurt cake with orange syrup

I think I am slowly steering myself away from bakegoods that are loaded with choc chips. Not that there is anything wrong with them. In fact I have a theory that adding choc chips can always make a cake taste better. But I also love the crunchiness and flavour that are so unique to nuts and seeds. I have never used hazelnuts in baking before (in fact I have never eaten hazelnuts on its own before today) so I decided to give it a try. It is, after all, the magic ingredient of the heavenly Ferrero Rocher and the creamy Nutella. Instead of lemon as in the original recipe, I have used orange zest and juice for its mellow acidity. A simple orange syrup is poured onto the cake at the end to further intensify the orange flavour and keep the cake moist.

Hazelnut & orange yoghurt cake loaf with orange syrup


1/2 cup white all-purpose flour
1 cup wholemeal plain flour
2 tsp baking powder
1/4 tsp salt
1/2 cup pack brown sugar
100g hazelnuts
zest of a whole orange
3 eggs
1 cup plain natural yoghurt
1/3 cup olive oil
1/2 vanilla extract

For the orange syrup: juice from a whole orange + 1 tbsp brown sugar

1) Preheat oven to 175 degrees C. Line a loaf tin.
2) To toast the hazelnuts, pour them in a microwavable container and heat on high setting for thirty seconds. Shake the container to move the nuts around and heat for another thirty seconds. Repeat until the nuts are lightly toasted. Place them in a freezer bag and bash with a rolling pin until they reach the desired size.
3) In a large mixing bowl, combine the flour, sugar, baking powder, salt and hazelnuts. In a separate bowl, whisk together the yoghurt, eggs, orange zest, vanilla and oil. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Gently mix just until all ingredients are well combined and there is no sign of flour.
4) Pour the batter into the prepared pan and bake for 45 minutes, or until a cake tester inserted in the centre of the loaf comes out clean. Allow the cake to cool in pan for ten minutes.
5) Meanwhile make the orange syrup. In a small saucepan, heat the orange juice and the sugar until all sugar is dissolved. Set aside. Transfer the loaf to the cooling rack and poke the surface of the cake with a chopsticks to make small holes. Pour over the orange syrup while the cake is still warm. Serve after the juice has soaked into the cake.

When the cake is still dry with no syrup