This Gourmet Traveller recipe has been on my ‘to try’ list for a ridiculous amount of time. The problem was always the scarcity of the two main ingredients here in Michigan. Blood oranges are available here around January & hazelnuts are hard to find reliably (at a reasonable price), let alone hazelnut meal*.
However recently my friend told me that Trader Joes stock raw hazelnuts on a pretty regular basis, so this year when I saw blood oranges at the supermarket I decided to give this recipe a whirl.
I’m glad I did, this was really a lovely cake to make. It was super easy to make & tasted fantastic. I followed the instructions exactly. My only note is that I probably poured too much of the syrup into the pan before putting the butter on, it didn’t really affect the cake so much, but because I had a springform pan it leaked a little & left a bit of a gooey mess on the drip tray. I also didn’t have much syrup left over to pour on the cake to serve which is a shame because it was pretty tasty.
The end result was a very moist cake, not too sweet & not too tart – a perfect treat for afternoon tea. I’d happily recommend this recipe & will definitely be making it again next January.
*To make hazelnut meal myself, I just blitz hazelnuts in a food processor. It doesn’t come out as fine or as soft as a commercially bought meal but for most recipes it does the trick.