Orange and Hazelnut Cake with Figs, Honey and Gorgonzola Frosting
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Degree of difficulty: easy to medium - honestly
Preparation time: 15 minutes plus cooling time
Cooking time: 1 hour 10 minutes
- 2 whole oranges
- 6 eggs, at room temperature
- 250g/0.5lb. ground hazelnuts (or almonds)
- 250g/0.5lb. caster or superfine sugar
- 1 teaspoon baking powder
- 100g/3.5ozs. cream cheese
- 1/4 cup icing or powdered sugar, sifted
- 50g Gorgonzola dolce (or however much you want for taste if you like it stronger)
- 3 tablespoons honey
- Fresh figs, blueberries, roses and rose leaves to decorate
Step 1 - Wash the oranges well and pierce them all over. Do not peel the oranges, you will be cooking them whole and then using the whole orange peel and all only removing the seeds. Place in a bowl with about an inch and a half of water. Cover with cling film and microwave on high for 8-10 minutes until soft (you can also boil these with water in a saucepan for about an hour). Preheat oven to 180C/350F and line a 18cm/7.2inch cake tin with parchment on the base and sides.
Step 2 - When the oranges are cooked, discard the water and cool. When cool enough to handle, chop the oranges roughly being sure to remove all the pips. Place the oranges in a large food processor and blend until smooth. Add the eggs, ground nuts, caster and baking powder and process until it has just come together. Scoop into the tin and bake for 50 minutes or until a skewer inserted in the centre comes out clean. Allow to cool completely.
Step 3 - Beat the cream cheese and icing sugar until fluffy. Add the gorgonzola to taste (I liked it quite strong but it's up to you). Spread on top of completely cold cake (if it is warm, the icing will slide). Top with split figs, blueberries, roses and rose leaves. Drizzle honey on top and serve. You can make this ahead of time by one or two days but store it in the fridge and decorate it on the day so that the flowers and fruit are fresh.