Egyptian Hazelnut Cake has always felt like a warm hug on a plate to me, ever since I first tasted my aunt’s version years ago. It’s that perfect balance of rich, nutty flavor from toasted hazelnuts and a wonderfully tender crumb that just melts in your mouth. This Authentic Egyptian Hazelnut Cake recipe brings back those comforting memories, filling my kitchen with the sweet scent of vanilla and cardamom. Making this Homemade Egyptian Hazelnut Cake is a simple joy, and I know you’ll love sharing it with your loved ones. Let’s get cooking!
Why You’ll Love This Egyptian Hazelnut Cake
- The irresistible taste is a delightful blend of toasted hazelnuts and subtle spices.
- With a prep time of just 15 minutes, it’s a wonderfully easy Egyptian Hazelnut Cake recipe to whip up.
- Enjoy a naturally moist Egyptian Hazelnut Cake that’s perfect for any occasion.
- It’s a budget-friendly dessert using pantry staples and readily available hazelnuts.
- This cake is a crowd-pleaser, making it perfect for family gatherings or a special treat.
- You’ll adore the satisfying crunch and rich flavor of this truly nutty Egyptian Cake recipe.
- It’s a versatile dessert that pairs beautifully with coffee or tea.
Egyptian Hazelnut Cake Ingredients
Gathering the right Egyptian Hazelnut Cake ingredients is the first step to creating this delightful dessert. You’ll need 1 cup hazelnuts, toasted and cooled, for that signature nutty flavor and satisfying crunch. The base of our cake is made with 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and a pinch of ½ teaspoon ground cardamom if you like a hint of spice. For the rich, moist texture that defines an Egyptian cake with hazelnuts, we use ½ cup unsalted butter, softened, and 1 cup granulated sugar, creamed together until light and fluffy. You’ll also need 3 large eggs, 1 teaspoon vanilla extract, and ¾ cup whole milk to bind everything together beautifully. Don’t forget the frosting ingredients: ½ cup unsalted butter, softened, 2 cups powdered sugar, and 2 tablespoons of cocoa powder if you desire a chocolate version, plus a splash of milk or cream for consistency. Finally, have ½ cup hazelnuts, chopped, ready for garnishing.
How to Make Egyptian Hazelnut Cake
- Step 1: Preheat your oven to 350°F (175°C). While the oven heats, toast your hazelnuts for about 10 minutes until fragrant. Let them cool completely, then you can either chop them coarsely for texture or grind them into a finer hazelnut flour for a smoother batter.
- Step 2: In a medium bowl, whisk together the 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and the optional ½ teaspoon ground cardamom. This dry mix ensures an even rise and flavor distribution in your Egyptian Hazelnut Cake. Set this aside.
- Step 3: In a large mixing bowl, cream together the ½ cup unsalted butter, softened, and 1 cup granulated sugar using an electric mixer. Beat these together until the mixture becomes wonderfully light and fluffy, which usually takes about 3-5 minutes. This creaming process is key for a tender cake.
- Step 4: Add the 3 large eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the 1 teaspoon vanilla extract until everything is smooth and well combined.
- Step 5: Now, it’s time to combine the wet and dry ingredients. Gradually add the dry flour mixture to the wet ingredients, alternating with the ¾ cup whole milk. Remember to start and end with the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
- Step 6: Gently fold in the chopped hazelnuts. This step ensures you get that delicious nutty crunch in every bite of your Egyptian Hazelnut Cake.
- Step 7: Pour the batter into a greased and floured 9-inch cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This is a crucial part of the Egyptian Hazelnut Cake instructions for perfectly baked goods.
- Step 8: Let the cake cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This prevents it from breaking.
- Step 9: While the cake cools, prepare the frosting. Beat the ½ cup unsalted butter, softened until smooth. Gradually add the 2 cups powdered sugar, the optional 2 tablespoons of cocoa powder, and 1–2 tablespoons of milk or cream until you reach your desired frosting consistency. This makes for an easy Egyptian Hazelnut Cake recipe frosting.
- Step 10: Once your cake has cooled entirely, spread the frosting evenly over the top. Garnish with the reserved ½ cup hazelnuts, chopped for an extra layer of flavor and texture. Slice into bars or wedges and enjoy this delicious, moist Egyptian Hazelnut Cake!
Pro Tips for the Best Egyptian Hazelnut Cake
To ensure your cake turns out perfectly, here are a few tricks I’ve picked up along the way. Toasting the hazelnuts is non-negotiable; it really brings out their deep, nutty flavor and makes them easier to grind or chop. Don’t overmix the batter once you add the flour – a gentle fold is all it needs to keep the cake tender. Letting the cake cool completely before frosting also prevents the frosting from melting into a messy puddle.
What’s the secret to perfect Egyptian Hazelnut Cake?
The real magic lies in toasting the hazelnuts until they’re fragrant and then creaming the butter and sugar until they’re truly light and fluffy. This combination creates the foundation for an authentic Egyptian Hazelnut Cake with incredible depth of flavor and a wonderfully moist crumb.
Can I make Egyptian Hazelnut Cake ahead of time?
Yes, absolutely! You can bake the cake a day in advance and store it at room temperature. It makes a fantastic make-ahead treat, perfect for serving as an Egyptian tea cake hazelnut for guests or a quiet afternoon. For more baking inspiration, explore our collection of recipes.
How do I avoid common mistakes with Egyptian Hazelnut Cake?
A common pitfall is overmixing the batter, which can lead to a dense cake. Mix just until the ingredients are combined. Also, make sure your oven temperature is accurate; an oven thermometer can help ensure your Egyptian Hazelnut Cake bakes evenly and doesn’t dry out. Learning about different types of vanilla can also enhance your baking.
Best Ways to Serve Egyptian Hazelnut Cake
This delightful Egyptian Hazelnut Cake is so versatile! For a truly authentic experience, I love serving it as a simple Egyptian Hazelnut Cake dessert with a steaming cup of strong Arabic coffee or a fragrant mint tea. The slightly bitter coffee or refreshing tea perfectly complements the cake’s sweetness and nutty notes. Another wonderful pairing is a dollop of thick, unsweetened yogurt or labneh, which adds a cool, creamy contrast to the rich cake, making it feel even more like a traditional Middle Eastern Hazelnut Cake. It’s also lovely simply enjoyed on its own as an afternoon treat! For a similar rich flavor profile, you might enjoy our chocolate fudge cake recipe.
Nutrition Facts for Egyptian Hazelnut Cake
Enjoying a slice of this classic Egyptian baked goods hazelnut treat is a delight, and knowing the nutritional breakdown can help. Per serving, this delicious Egyptian Hazelnut Cake offers approximately:
- Calories: 320
- Fat: 20g
- Saturated Fat: 5g
- Protein: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 25g
- Sodium: 100mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, consider exploring resources on healthy eating guidelines.
How to Store and Reheat Egyptian Hazelnut Cake
Storing this delightful Egyptian Hazelnut Cake properly ensures you can enjoy its lovely flavor for days to come. Once your cake has completely cooled, which is essential before packing it away, place it in an airtight container. This is the best way to keep it fresh at room temperature for up to 4 days, preventing it from drying out. If you need to store it for longer, transferring the container to the refrigerator will extend its life to about a week. For those times when you want to have this Egyptian Hazelnut Cake on hand for months, freezing is a fantastic option. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and they should keep well in the freezer for up to 3 months. To reheat, you can gently warm a slice in the oven at 300°F (150°C) for about 5-10 minutes until just warm, or microwave it for 20-30 seconds for a quick treat. If you’re interested in other cake variations, check out our mint chocolate chip cake roll.
Frequently Asked Questions About Egyptian Hazelnut Cake
What makes this Egyptian Hazelnut Cake recipe so special?
This specific Egyptian Hazelnut Cake recipe stands out because of its perfect texture – it’s wonderfully moist yet has a satisfying density, thanks to the toasted hazelnuts and the creaming method for the butter and sugar. It truly is a delightful Sweet Egyptian Hazelnut Cake.
Can I substitute the hazelnuts in this Egyptian Hazelnut Cake?
While hazelnuts are traditional and provide a unique flavor, you can substitute them with other nuts like almonds or walnuts if needed. Just be sure to toast them similarly to bring out their best flavor for your Egyptian Hazelnut Cake. For more baking tips, see our guide to therapeutic cooking.
How do I ensure my Egyptian Hazelnut Cake is moist?
The key to a moist cake is not overmixing the batter once the flour is added and using the correct amount of liquid, like the milk. Also, toasting the hazelnuts and folding them in carefully helps maintain moisture. The frosting also adds a lovely layer of creaminess to this Egyptian Hazelnut Cake.
Is this Egyptian Hazelnut Cake suitable for a tea party?
Absolutely! This cake is an ideal Egyptian tea cake hazelnut. Its rich flavor and tender crumb make it a sophisticated yet comforting addition to any tea gathering. It pairs wonderfully with a hot beverage. You might also enjoy our classic goumi pie recipe.
Variations of Egyptian Hazelnut Cake You Can Try
While this classic Egyptian Hazelnut Cake is perfection as is, I love experimenting with new flavors. For a wonderfully aromatic twist, try making a Spiced Egyptian Hazelnut Cake by adding a teaspoon of cinnamon and a pinch of nutmeg along with the cardamom. If you’re looking for a different texture, consider a gluten-free version by substituting the all-purpose flour with a good quality gluten-free baking blend. Another delightful variation inspired by traditional Middle Eastern baking is to add a touch of orange blossom water to the batter or frosting for a floral note, making it a unique Hazelnut cake from Egypt. You can also try a simple chocolate glaze instead of the buttercream frosting for a richer dessert experience.
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Egyptian Hazelnut Cake: 10 Amazing Tips
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Egyptian Hazelnut Cake recipe creates a cake that is both light and dense. Toasted hazelnuts provide a rich flavor and satisfying crunch, while butter and sugar form a moist base. Vanilla and cardamom add subtle complexity, making each bite a comforting indulgence. A homemade frosting with optional cocoa powder adds a smooth finish.
Ingredients
- 1 cup hazelnuts, toasted
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cardamom (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder (optional, for chocolate frosting)
- 1–2 tablespoons milk or cream (to adjust consistency)
- ½ cup hazelnuts, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Toast hazelnuts for 10 minutes. Let them cool, then chop them coarsely or grind into hazelnut flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using). Set aside.
- In a large mixing bowl, cream the softened butter and sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined.
- Fold in the chopped hazelnuts to evenly distribute them throughout the batter for your Egyptian Hazelnut Cake.
- Pour the batter into a greased and floured 9-inch cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the frosting, beat the softened butter until smooth. Gradually add powdered sugar, cocoa powder (if using), and milk to achieve the desired frosting consistency.
- Once the cake has cooled completely, spread the frosting evenly over the cake. Garnish with chopped hazelnuts for an extra crunch and flavor on your Egyptian Hazelnut Cake.
- Slice into bars or wedges and enjoy this delicious, moist Egyptian Hazelnut Cake with a cup of tea or as a special dessert.
Notes
- For a spicier flavor, add cinnamon or nutmeg.
- Drizzle melted chocolate over the frosting for a more indulgent twist.
- Substitute the flour with a gluten-free flour blend for a gluten-free version.
- Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian, Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
