Hazelnut and Milk Chocolate Pound Cake

For cake: Preheat oven to 325°. Butter and flour an 8x4x2-inch loaf pan. Make the hazelnut flour and butter (above right).

In a light-color (such as stainless steel) saucepan or skillet, melt butter over medium-low heat. (A light color allows you to more easily see how the butter is browning.) Continue to cook, stirring until butter turns golden brown and brown specks form in bottom of pan. Set aside, but don't allow to cool much.

In a medium bowl, combine sugar, almond flour, all-purpose flour, hazelnut flour, baking powder and salt; set aside. In another bowl, whisk together egg whites, hazelnut butter, honey and orange and lemon zests. Whisk egg mixture into the dry ingredients. Slowly whisk in the warm browned butter. Spread batter in prepared pan.

Bake until golden brown and a toothpick inserted in center comes out clean, about 1 hour. Cool cake in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack, then wrap in foil and freeze at least 2 hours.

For topping: In a small saucepan, melt chocolate over low heat. Add chopped hazelnuts and canola oil. Cool to room temperature. Place cake on a wire rack over a sheet of wax paper. Spoon topping over frozen cake. Decorate with candied orange slices. (If planning to decorate with fresh zest, wait until right before serving.) Let cake stand at room temperature at least 30 minutes before serving.