Hazelnut Orange Cake
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon freshly grated orange zest
3/4 cup hazelnut oil
1/2 cup buttermilk
1 large egg
1 1/4 cup unbleached cake flour (or all-purpose flour substituting 2.5 tablespoons for corn starch)
All-purpose flour for dusting
1/8 cup fresh orange juice
1/4 cup sugar
Thinly sliced orange and chopped hazelnuts for garnish, optional
PREP. Preheat oven to 350°F. Line an 8- by 3-inch baking pan with parchment and grease lightly with cooking spray or a little oil.
MIX. In a medium bowl, whisk together the sugar, baking soda, baking powder and salt. Add the orange zest, oil, buttermilk and egg, and whisk briskly until emulsified. Sift in the flour and whisk until thoroughly combined.
BAKE. Scrape the batter into the prepared pan. Bake until the cake is firm — when pressed with your finger, you'll leave an impression — about 30 to 35 minutes. A toothpick inserted into the center should come out with a few crumbs attached. Cool the cake in the pan for 5 to 10 minutes, then run a butter knife around the edges to loosen. Invert the cake onto a wire rack, peel off the parchment, and place right side up on a serving platter.
GLAZE. Put the orange juice and sugar into a small pan and set over low heat. Simmer until the sugar has dissolved and the liquid has thickened slightly, about 2 to 3 minutes. Drizzle over cooled cake. Top with orange slices and chopped hazelnuts.
ENJOY! Serve cooled or at room temperature.