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
Scale
- 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