Easy Orange Cream Cake

Name: Easy Orange Cream Cake
Yield: 10
Ingredients: 3 cups of wheat flour; 4 tablespoons of active dry yeast; 1/2 cup of chopped hazelnuts; 2 beaten eggs; 2 tablespoons of unsalted butter; 4 tablespoons of honey; 1/2 cup of orange cream gelatin; 1/2 cup of milk

1
3 cups of wheat flour
2
4 tablespoons of active dry yeast
3
1/2 cup of chopped hazelnuts
4
2 beaten eggs
5
2 tablespoons of unsalted butter
6
4 tablespoons of honey
7
1/2 cup of orange cream gelatin
8
1/2 cup of milk

Ingredients

1
3 cups of wheat flour
2
4 tablespoons of active dry yeast
3
1/2 cup of chopped hazelnuts
4
2 beaten eggs
5
2 tablespoons of unsalted butter
6
4 tablespoons of honey
7
1/2 cup of orange cream gelatin
8
1/2 cup of milk

Directions

1
Preheat the oven to 170°C (330°F)
2
Cream a cake pan for an English-style round cake, 22 cm x 12 cm. Reserve
3
Sift together the flour and yeast in a large bowl
4
Add the hazelnuts. Reserve
5
In a separate bowl, whisk together the eggs, butter, honey, orange cream gelatin, and milk
6
Mix well
7
Add the reserved flour mixture and mix until just combined, do not overmix
8
The batter will not be smooth
9
Pour the batter into the prepared pan
10
Bake for 70 minutes, or until the cake is lightly golden brown and a toothpick inserted in the center comes out clean
11
Serve at room temperature.