- Step 1
Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.
- Step 2
Use an electric beater to beat the sugar and eggs in a bowl until pale and creamy. Use a large metal spoon to fold the hazelnut meal, combined flours and vanilla into the egg mixture until well combined.
- Step 3
Spoon the egg mixture into the prepared pan and smooth the surface. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
- Step 4
Meanwhile, to make the Frangelico oranges, place the sugar and water in a frying pan over low heat. Bring to the boil. Boil, without stirring, for 5 minutes or until the syrup thickens. Add the orange and Frangelico and cook, stirring occasionally, for 5 minutes or until the orange is tender. Set aside for 10 minutes to cool.
- Step 5
Dust the cake with icing sugar. Cut into wedges and serve with the Frangelico oranges and double cream.
Time plan tip: You can prepare this recipe to the end of step 4 up to 1 day ahead. Store the cake in an airtight container. Store the orange mixture in the fridge. Continue from step 5 just before serving.