Hazelnut Orange Torte


  • 50g Unrefined dark muscovado sugar
  • 110g Butter (unsalted)
  • 2 Egg yolk(s) (free range)
  • 75g Self-raising white flour
  • 1 tbsp Cocoa powder
  • 225g Demerara Sugar
  • 25g Cocoa powder (sifted)
  • 225ml Milk (whole)
  • 4 tbsp Coffee liqueur


  1. Preheat the oven to 180°C (160°C fan, gas mark 4).
  2. Beat together all the sponge ingredients until light and fluffy and even textured
  3. Spoon into a buttered 1 litre (1¾ pint) baking dish.
  4. To make the sauce, combine the sugar and cocoa powder and sprinkle over the top of the mixture.
  5. Mix the milk and liqueur and pour over the top of the cocoa and sugar. Do not stir.
  6. Bake for about 1 hour until the sponge is firm.

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