Egyptian Hazelnut Cake

Why You’ll Love This Recipe

I absolutely love this Egyptian Hazelnut Cake because it’s a perfect combination of nutty, rich flavors and a moist, light texture. Hazelnuts are the star of the show here, adding depth and a wonderful crunch that pairs beautifully with the soft, spongy cake. The light sweetness is balanced by the earthy flavor of the hazelnuts, making it an irresistible dessert. This cake is ideal for any occasion, whether it’s a simple family gathering or a special celebration. It’s easy to make, and every bite is bursting with flavor that reminds me of a comforting, homemade treat.

Ingredients

• 1 1/2 cups hazelnuts (roasted and peeled)

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk

• 1 tablespoon lemon juice (optional, for brightness)

• Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a round 9-inch cake pan, or line it with parchment paper.

2. In a food processor, pulse the hazelnuts until they are finely ground, but still have a little texture. Set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice (if using).

6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

7. Fold the ground hazelnuts into the batter until evenly distributed.

8. Pour the batter into the prepared cake pan and smooth the top.

9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

11. Once the cake has cooled, dust it with powdered sugar before serving.

Servings and Timing

This recipe yields about 8-10 servings. It takes around 15 minutes to prepare and 25-30 minutes to bake, so you can have this delicious cake ready in about 45 minutes to an hour.

Variations

Sometimes I like to add a bit of cocoa powder to the batter for a subtle chocolatey twist that complements the hazelnuts perfectly. If I’m in the mood for a more indulgent treat, I drizzle melted chocolate or a simple chocolate ganache over the cake once it’s cooled. For a more festive touch, I’ve also used caramelized hazelnuts on top for added texture and flavor.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 3 days. If there are any leftovers (which is rare!), you can also refrigerate the cake for up to a week. To reheat, I simply warm individual slices in the microwave for about 10 seconds, just enough to enjoy it slightly warmed. If it’s topped with chocolate or a glaze, I recommend reheating it in a low-temperature oven to prevent the topping from melting too much.

FAQs

Can I use other nuts in place of hazelnuts?

Yes, you can substitute hazelnuts with other nuts like almonds, walnuts, or pistachios. While the flavor will change, the texture and richness will still be there. Hazelnuts do give a unique earthy taste, so I recommend sticking with them if you can.

Can I make this cake without a food processor?

If you don’t have a food processor, you can finely chop the hazelnuts by hand or use a nut grinder. The texture will be slightly different, but the cake will still be delicious.

Can I make this cake gluten-free?

Yes! To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the flour blend contains xanthan gum to help with texture. I also like to add a little extra moisture, such as a tablespoon of sour cream, if the batter seems too thick.

Can I freeze this cake?

Yes, you can freeze this cake! After it’s cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep for up to 3 months. To thaw, simply leave it at room temperature for a few hours, and dust it with powdered sugar before serving.

Can I add a frosting to this cake?

Certainly! A light cream cheese frosting or a whipped cream topping would pair wonderfully with this cake. You could also use a simple hazelnut cream or Nutella for a richer, more indulgent frosting.

Conclusion

Egyptian Hazelnut Cake is a beautifully simple dessert that celebrates the rich, nutty flavor of hazelnuts. The soft, moist texture of the cake combined with the slightly crunchy hazelnuts creates a perfect balance. Whether served as a special treat for guests or enjoyed with a cup of coffee or tea, this cake is sure to become a favorite in my dessert repertoire. It’s easy to make, full of flavor, and perfect for any occasion.

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