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Egyptian Hazelnut Cake Recipe

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4.8 from 121 reviews

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.

Ingredients

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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

  1. 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.
  2. Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cardamom if using.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Hazelnuts: Gently fold in most of the chopped toasted hazelnuts, reserving some for the decoration.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://queenrecipe.com/egyptian-hazelnut-cake-recipe/