If you’re craving a nutty, moist, and utterly irresistible dessert, this Egyptian Hazelnut Cake Recipe is an absolute must-try! Packed with toasted hazelnuts and a luscious chocolate frosting, this cake blends traditional Middle Eastern flavors with a cozy, homemade feel that’s perfect for any occasion.
Why You’ll Love This Recipe
- True Nutty Goodness: Toasted hazelnuts bring out a deep, rich flavor that’s simply unforgettable.
- Perfect Texture: Moist crumb with a fluffy frosting that melts in your mouth.
- Simple Ingredients: Accessible pantry staples come together to create something extraordinary.
- Versatile Dessert: Great for casual family gatherings or impressing guests with a unique treat.
Ingredients You’ll Need
The magic behind this Egyptian Hazelnut Cake Recipe lies in the harmony of simple yet carefully chosen ingredients. From fragrant cardamom to silky butter, each component plays its part in delivering a perfect balance of flavor and texture.
- Toasted Hazelnuts: These give the cake its signature nutty aroma and delightful crunch.
- All-Purpose Flour: The foundation to build a tender yet sturdy cake crumb.
- Baking Powder & Baking Soda: Essential leavening agents that ensure the cake rises beautifully.
- Unsalted Butter: Adds creaminess and richness without overpowering the other flavors.
- Granulated Sugar: Sweetens the cake evenly for a balanced taste.
- Eggs: Provide structure and moisture to the batter.
- Vanilla Extract: Brings warmth and depth to the cake’s flavor.
- Whole Milk: Keeps the cake moist and tender.
- Ground Cardamom (Optional): Infuses a subtle, exotic hint characteristic of Middle Eastern desserts.
- Powdered Sugar and Cocoa Powder: Key ingredients for the luscious chocolate frosting.
- Chopped Hazelnuts and Melted Chocolate (for garnish): Adds texture and a finishing touch of elegance.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about the Egyptian Hazelnut Cake Recipe is how easy it is to make your own. Whether you’re catering to dietary needs or simply craving a twist, these variations let you personalize this classic dessert to your liking.
- Nut-Free Version: Substitute hazelnuts with toasted sunflower seeds or pumpkin seeds to keep that nutty crunch without allergies.
- Vegan Adaptation: Use plant-based butter, flax eggs, and non-dairy milk for a compassionate yet delicious cake.
- Spice It Up: Add a pinch of cinnamon or nutmeg alongside cardamom for extra warm spice notes.
- Chocolate Overload: Mix mini chocolate chips into the batter for delightful pockets of melty chocolate throughout.
How to Make Egyptian Hazelnut Cake Recipe
Step 1: Toast Your Hazelnuts
Start by spreading your hazelnuts on a baking sheet and toasting them at 350°F for about 10 minutes until they’re golden and fragrant — this step unlocks that rich, nutty flavor. Let them cool, then roughly chop, reserving some for garnishing later.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the optional ground cardamom. This ensures even distribution of leavening agents and spices throughout your cake for consistent flavor.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy — this will help your cake achieve that desirable tender crumb with a perfect rise.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract. This step adds richness and binds the ingredients perfectly.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and whole milk to the butter mixture. Be gentle and mix just enough to combine — overmixing can toughen the cake. Finally, fold in most of the chopped hazelnuts, reserving some for the top.
Step 6: Bake to Perfection
Pour your batter into a greased 9×9-inch or similar pan and bake at 350°F for approximately 25 to 30 minutes. Use a toothpick to check doneness — it should come out clean when the cake is ready. Let it cool completely before frosting.
Step 7: Whip Up the Frosting
Beat softened butter until smooth, then slowly add powdered sugar and cocoa powder. Add milk or cream a little at a time until you reach a silky, spreadable consistency. This frosting will be decadently rich with just the right hint of cocoa.
Step 8: Frost and Garnish
Once your cake is fully cooled, spread the frosting evenly across the top. Sprinkle with the reserved chopped hazelnuts and finish with a drizzle of melted chocolate if you’re feeling fancy. Then, prepare to indulge!
Pro Tips for Making Egyptian Hazelnut Cake Recipe
- Toast Hazelnuts Just Right: Keep an eye on the nuts in the oven; they can go from perfect to burnt quickly – golden brown is your target.
- Temperature Matters: Make sure your butter is softened but not melted to help it blend perfectly with the sugar.
- Don’t Overmix Batter: Mixing just until combined keeps your cake light and fluffy rather than dense.
- Cool Completely Before Frosting: Frosting a warm cake can cause it to melt and slide off – patience pays off!
How to Serve Egyptian Hazelnut Cake Recipe
Garnishes
For serving, garnish with a generous sprinkle of toasted chopped hazelnuts for crunch and texture. A delicate drizzle of melted dark chocolate adds a shiny, elegant finish that makes every slice feel special.
Side Dishes
This cake pairs beautifully with a scoop of rich vanilla or cardamom ice cream. For a warm accompaniment, serve alongside a cup of freshly brewed mint tea or strong Arabic coffee to complement the spices and nuts.
Creative Ways to Present
Try cutting the cake into smaller bite-sized squares for a festive gathering, arranged on a beautiful platter with scattered nuts and edible flowers. Or layer it with a thin spread of apricot jam between slices for an extra burst of flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer freshness, place it in the fridge where it will keep well for up to 4 days without drying out.
Freezing
This cake freezes quite well — wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving to preserve texture and flavor.
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for 10-15 seconds or in a low oven (300°F) for about 5 minutes. Avoid overheating to keep the frosting stable and the hazelnuts crisp.
FAQs
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Can I use other nuts instead of hazelnuts?
Absolutely! Walnuts, almonds, or pistachios can be great alternatives, although hazelnuts provide the classic flavor that makes this Egyptian Hazelnut Cake Recipe special. Just be sure to toast them for maximum flavor.
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Is the cardamom necessary?
The cardamom is optional but highly recommended as it adds an exotic, fragrant touch typical of Middle Eastern desserts. Feel free to leave it out if you prefer a more straightforward nutty chocolate cake.
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Can I make the cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that measures 1:1 for flour. The texture might change slightly, but the flavors will remain delightful.
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How do I ensure the frosting is smooth and creamy?
Make sure your butter is completely softened (not melted) before beating it smooth. Sift your powdered sugar and cocoa powder to avoid lumps, and add cream or milk gradually to reach a silky texture.
Final Thoughts
I can’t recommend this Egyptian Hazelnut Cake Recipe enough for anyone who loves a nutty, comforting slice of cake with a rich, chocolatey finish. It’s both easy to make and endlessly satisfying, perfect for your next get-together or a special treat just for you. Go ahead, bake one today—your taste buds will thank you!
PrintEgyptian Hazelnut Cake Recipe
This Egyptian Hazelnut Cake is a moist and flavorful dessert featuring toasted hazelnuts and a hint of cardamom. The cake is baked to golden perfection and topped with a rich chocolate frosting, garnished with crunchy hazelnuts and an optional drizzle of melted chocolate, making it a delightful treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Ingredients
For the Cake
- 1 cup hazelnuts, toasted
- 2 cups all-purpose flour
- 1 1/2 teaspoons 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
- 3/4 cup whole milk
- 1/2 teaspoon ground cardamom (optional)
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder (or more for richer chocolate)
- 1-2 tablespoons milk or cream (to adjust consistency)
- 1/2 cup chopped hazelnuts (for garnish)
- Optional: drizzle of melted chocolate
Instructions
- Toast the Hazelnuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 10 minutes until they are golden and fragrant. Allow to cool, then roughly chop the nuts, setting some aside for garnish.
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom if using.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step ensures a tender cake crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing the batter.
- Fold in Hazelnuts: Gently fold in most of the chopped toasted hazelnuts, reserving some for the decoration.
- Bake the Cake: Pour the batter into a greased 9×9-inch or similar rectangular cake pan. Bake in the preheated oven at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan.
- Make the Frosting: Beat the softened butter until smooth. Gradually add powdered sugar and cocoa powder, mixing thoroughly. Add milk or cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Assemble the Cake: Once the cake is fully cooled, spread the chocolate frosting evenly over the top. Garnish with the reserved chopped hazelnuts and drizzle with melted chocolate if desired.
Notes
- For a more intense chocolate flavor, increase the cocoa powder in the frosting.
- Ensure the cake is completely cooled before frosting to prevent the buttercream from melting.
- To toast hazelnuts evenly, shake the pan halfway through the toasting time.
- You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use whole milk for a richer taste; however, you can substitute with lower-fat milk if preferred.
