citrus-fruits cupcake with nutella®

Cakes / Mini Cakes
All year round

Serves 10



  • 2 eggs
  • 25g honey
  • 30g caster sugar
  • 20g gianduja (hazelnut) chocolate
  • 30g butter
  • 40g single UHT cream
  • 40g plain soft wheat flour
  • 8g rice flour
  • 13g hazelnut flour
  • 13g almond flour
  • 1g salt
  • 1 vanilla pod
  • 4g candied orange paste
  • 4g bergamot marmalade
  • 150g Nutella®
  • 10 peeled toasted hazelnuts



Beat together the eggs, honey, sugar and the contents of the vanilla pod until the mixture is nicely puffed up.

Prepare a bain-marie and melt the hazelnut chocolate with the butter. Add the bergamot marmalade, orange paste, lukewarm cream and salt.

Sieve the flours into a bowl then gradually add them to the beaten egg mixture, taking care to incorporate them from the bottom upwards to avoid breaking up the consistency.

Take about 1/3 of this mixture and melt it with the other ingredients in the bain-marie.

Gradually add the other 2/3 of the mixture. Combine the ingredients well. Place in single-portion silicone moulds (4.5cm diameter, 3.5cm high) or aluminium moulds (after greasing and sprinkling with flour) - 25g of dough for each one.

Bake at 170° for 15/17 minutes.

Leave to cool, then use a pastry bag to add 15g Nutella® to each cake and decorate with half a hazelnut.