Gâteau à l’Orange et Noisette

Gâteau à l’Orange et Noisette ¦ Photo by Jack McNulty

I first encountered the method of cooking and puréeing an orange from Claudia Roden’s The Book of Jewish Food. The technique she described creates structure and moisture in the cake. It has been copied many times and is now widely considered standard.

I’ve chosen to use ground hazelnuts in my vegan ada…