Orange and hazelnut cake
Ingredients
250 g flour
50 g ground toasted hazelnuts
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 teaspoons orange powder (ground dried orange peel)
1 egg
140 g brown sugar
80 ml vegetable oil
200 g plain yogurt
Preparation
In a large bowl, mix the flour with the baking powder, baking soda, cinnamon, and orange powder, and set aside.
In another bowl, beat the egg and add the sugar, oil, and yogurt.
Pour the mixture from the second bowl into the first and stir quickly until combined.
Add the chopped hazelnuts to the mixture.
Pour the batter into a cake pan.
Preheat the oven to 200ºC for 5–10 minutes. Bake on the middle rack for about 30 minutes.
Once baked, let it rest in the pan for about 15 minutes so it can cool slightly before unmolding.
Notes
You can freeze it in portions and take them out a few minutes before eating, either reheating in the oven or for about 30 seconds in the microwave.
The amount of hazelnuts is approximate—you can adjust it to your taste. It pairs very well with tea.