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Hazelnut + Mandarin Bundt Cake

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A tender, fragrant bundt cake made with hazelnut meal, satsuma zest and juice, and buttermilk for a soft, luxurious crumb. The perfect balance of nutty richness and bright citrus.

Ingredients

2 3/4 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup hazelnut flour/meal

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs, room temperature

2 teaspoons hazelnut extract

Zest of 1 satsuma (about 1 1/2 tablespoons)

Juice of 2 satsuma (about 1/2 cup)

1 cup buttermilk, room temperature

Instructions

  1. Preheat oven to 350°F (177°C). Thoroughly grease a 10-inch bundt pan.
  2. In a large bowl, sift flour and cornstarch. Whisk in salt, baking powder, baking soda, and hazelnut meal.
  3. Using a stand mixer, beat softened butter on high for 1 minute until creamy.
  4. Add sugar and beat on high for 2 minutes, scraping the bowl as needed.
  5. Add eggs and hazelnut extract; beat on medium-high until combined.
  6. Mix in satsuma zest and juice.
  7. With mixer on low, add dry ingredients in three additions alternating with buttermilk, beginning and ending with dry. Mix just until incorporated.
  8. Spoon batter evenly into prepared bundt pan and smooth the top.
  9. Bake 40–50 minutes, covering with foil if browning too quickly. Cake is done when a toothpick inserted in the center comes out clean.
  10. Cool in pan for 10 minutes, then invert onto a wire rack and cool completely.

Notes

Add a powdered sugar–mandarin glaze for extra citrus brightness.

Fold in mini chocolate chips for a Nutella-inspired version.

Use orange, clementine, or Meyer lemon in place of satsuma.

Replace part of the flour with almond flour for more nuttiness.

Nutrition

Find it online: https://chocolatecoveredamy.com/hazelnut-mandarin-bundt-cake/