Recipe HAZELNUT ORANGE CAKE - Professionals
www.remycointreaugastronomie.com
Preparation steps: cake dough, syrup, kneaded butter used to grease moulds and finishing from Stéphane Glacier's recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 570 g butter
- 675 g brown sugar
- 480 g whole eggs
- 195 g milk
- 750 g flour
- 21 g baking powder
- 150 g unskinned almonds powder
- 105 g candied orange peel
- 75 g hazelnuts
- 180 g unskinned almonds
- 90 g Cointreau® 60% vol.
- 525 g sugar
- 900 g water
- 300 g Cointreau® 60% vol.
- 150 g butter
- 30 g flour
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