Chef: Achille Zoia

Ingredients:

500g Butter
400g Sugar
120g Honey
350g Eggs
150g Egg yolks
170g Hazelnut paste
300g Pralinated almonds, crushed
500g "Frolla"
15g Baking powder
200g Candied orange (soaked in an orange-flavored syrup).

For the Pralinated Almonds:

300g Peeled almonds
240g Sugar
75g Water
20g Cocoa powder

Procedure:

Pralinated Almonds:
Heat sugar and water to 119°C (246°F), then add the (warm) almonds.
Caramelize until the mixture looks sandy, then stir in the cocoa powder.
Let it cool, then crush into small pieces.

For the Cake:
Sift the flour and baking powder together.
Cream the butter, sugar, honey, and hazelnut paste until well combined.
Gradually add the eggs, flavoring with vanilla and orange essence. Fold in the flour and baking powder, then incorporate the candied orange pieces and crushed pralinated almonds.
Pour the batter into a heart-shaped mold that has been generously buttered and lined with slivered/stick almonds.
Bake at 160°C (320°F) for 40 minutes.

Decoration:
Before serving, decorate the top of the cake with almonds and almond flakes for an added texture and visual appeal.
This adaptation ensures that the cake not only tastes delightful with its blend of orange, hazelnut, and almond flavors but also looks appealing with its heart shape and almond decoration, perfect for special occasions.