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    Seville and Hazelnut Torte with Honey-Orange Syrup

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    Seville and Hazelnut Torte with Honey-Orange Syrup

    A deliciously light sponge, in which finely ground nuts replace the usual wheat flour. If you grind your own nuts, toast them in the preheated oven first - 20 minutes should do the trick - and roll in a clean cloth to remove the skins before grinding. Alternatively, you can use ready-ground almonds for ease.

    Serves: 4 - 6


    • Butter for greasing
    • 1tbsp granulated sugar
    • 4 medium free range eggs
    • 175g caster sugar
    • 225g ground hazelnuts or almonds
    • 2 Seville oranges
    • For the syrup:
    • 1 Seville orange, finely pared zest, cut into fine matchsticks, plus juice
    • 2tbsp Waitrose Honey
    • 1tbsp Cointreau or other orange liqueur (optional)


    1. Preheat the oven to 170°C, gas mark 3. Butter a 25cm round shallow cake tin, then sprinkle the base with the granulated sugar. Grate the zest of the two oranges and reserve, then peel and slice the oranges. Lay the slices in a circle over the sugar.
    2. Whisk the eggs together until frothy. Sprinkle in the sugar and beat until light, white and stiff enough for the whisk to leave a trail. This takes twice as long as you expect! With a metal spoon, fold in the ground nuts and the reserved orange zest - don't be afraid to turn the mixture thoroughly, a process known as 'tiring'. Spoon the mixture over the oranges in the tin - the volume won't increase greatly as it cooks, so the mixture can be quite near the top. Set the tin on a baking sheet, just in case it overflows.
    3. Bake for 25-30 minutes, until well-browned and firm to the touch. This is a cake which puffs up, then settles back, so don't worry when it sinks. Leave to cool a little in the tin, loosen the sides with a knife and reverse the cake on to a plate with a firm shake - gravity is on your side. With luck, the oranges should be caramelised from the sugar, if not, no matter - it all depends on the thickness of the tin.
    4. Meanwhile, make the syrup in a small pan: simmer the orange zest matchsticks in a little water for about 5 minutes or until tender. Stir in the honey and bubble up for a moment. Stir in the orange juice and the Cointreau, if using, and trickle over the warm cake - it will soak it up like a baba.

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