That’s the magic of this Decadent Egyptian Hazelnut Cake. Picture a moist, tender crumb absolutely packed with rich, nutty flavor, subtly sweet and utterly irresistible. You might think something this impressive is complicated, but you’ll be amazed by the surprisingly straightforward steps. This recipe focuses on achieving maximum deliciousness—a truly crowd-pleasing hazelnut cake—with minimal fuss. It’s the perfect centerpiece for a special occasion or a delightful treat just because you deserve it. Ready to experience pure nutty bliss? Try this Decadent Egyptian Hazelnut Cake tonight—you won’t believe how simple creating such an elegant dessert can be! If you enjoy unique cake experiences, you might also love our surprising Pineapple Juice Cake Recipe.

Ingredients:

Here’s what you’ll need to create this delightful cake. Remember, using high-quality ingredients can significantly enhance the final flavor.

1 ½ cups (about 170g) Whole Hazelnuts (Toasting them first brings out incredible flavor!)
1 ½ cups (190g) All-Purpose Flour
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
¾ cup (170g) Unsalted Butter, softened to room temperature
1 ¼ cups (250g) Granulated Sugar
3 Large Eggs, at room temperature
1 teaspoon Vanilla Extract
1 cup (240ml) Buttermilk, at room temperature (or milk with 1 tbsp lemon juice/vinegar, let sit 5 mins)
(Optional) ½ teaspoon Ground Cinnamon or Cardamom for a warmer spice note.
(Optional Glaze) ½ cup Powdered Sugar, 1-2 tablespoons Milk or Cream, ¼ teaspoon Vanilla Extract

Universal Tips:

Always use room temperature ingredients (butter, eggs, buttermilk) for a smoother batter and more even bake. Cold ingredients don’t emulsify properly.
Measure your flour correctly! Spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag compacts the flour, leading to a denser cake.
Hazelnuts aren’t just for flavor; they pack a nutritional punch. You can learn more about Hazelnuts: Health Benefits, Nutrition, and Uses.

Step-by-Step Instructions

Follow these detailed instructions to bake your perfect Decadent Egyptian Hazelnut Cake. Each step is crafted to ensure the best possible outcome.

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard loaf pan. Alternatively, line the bottom with parchment paper for easy removal.
Toast & Grind Hazelnuts: Spread the whole hazelnuts on a baking sheet. Toast in the preheated oven for 8-10 minutes, until fragrant and lightly golden. Keep an eye on them to prevent burning! Let them cool slightly. If desired, rub them in a clean kitchen towel to remove some of the skins (don’t worry about getting them all off). Once cool, place the toasted hazelnuts in a food processor and pulse until finely ground, resembling coarse sand. Be careful not to over-process into hazelnut butter. Set aside. Why toast? Toasting deeply enhances the nutty flavor and aroma, making your Decadent Egyptian Hazelnut Cake truly special.
Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground hazelnuts (and optional cinnamon/cardamom, if using). Whisking ensures the leavening agents are evenly distributed for a consistent rise.
Cream Butter & Sugar: In a large bowl using an electric mixer (or a stand mixer with the paddle attachment), beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and continue beating on medium-high speed for 3-5 minutes, until the mixture is light, pale, and fluffy. Why cream? This step incorporates air into the batter, which is crucial for a light and tender cake texture.
Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
Alternate Wet & Dry: With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the buttermilk in two additions (begin and end with the dry ingredients: Dry-Wet-Dry-Wet-Dry). Mix only until just combined after each addition. Why alternate and mix minimally? Overmixing develops gluten, which can make the cake tough. Alternating helps maintain a smooth batter and prevents overworking.
Pour & Bake: Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula. Bake for 35-45 minutes (for a round pan) or 50-60 minutes (for a loaf pan), or until a wooden skewer inserted into the center comes out clean. Baking times can vary based on your oven.
Cool Completely: Let the Egyptian hazelnut cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely. Why cool completely? This allows the cake structure to set properly, preventing it from breaking. If glazing, ensure the cake is fully cool, or the glaze will just melt off.
(Optional) Glaze: Once the cake is completely cool, whisk together the powdered sugar, 1 tablespoon of milk/cream, and vanilla extract. Add more milk/cream, ½ teaspoon at a time, until you reach your desired drizzling consistency. Drizzle over the top of the cooled Decadent Egyptian Hazelnut Cake.

Serving Ideas

Serving your Decadent Egyptian Hazelnut Cake is an opportunity to enhance its rich, nutty profile. This cake stands beautifully on its own, perhaps with a simple dusting of powdered sugar highlighting its golden crumb. For a classic pairing, offer a dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream alongside each slice; the cool creaminess provides a lovely contrast to the cake’s texture.

To lean into the Egyptian theme, consider serving it with a small cup of strong Turkish coffee or fragrant mint tea. The bitterness of the coffee or the freshness of the mint cuts through the richness beautifully. For plating, place a slice on a dessert plate, add your chosen accompaniment (cream or ice cream), and perhaps garnish with a few whole toasted hazelnuts or a delicate mint sprig for a touch of elegance. A drizzle of warm honey or a light caramel sauce can also add another layer of decadence.

This Decadent Egyptian Hazelnut Cake is best served at room temperature or slightly warm to maximize its aroma and moistness. It draws inspiration from a culture known for delightful sweets; you can explore more traditional treats here: Egyptian Desserts: A Guide to Sweet Treats.

FAQs

Here are some frequently asked questions to help you master this recipe and address any concerns you might have.

What makes this Decadent Egyptian Hazelnut Cake “Egyptian”?

While hazelnut cakes aren’t exclusively Egyptian, hazelnuts are a popular ingredient in Middle Eastern and Egyptian sweets (like Basbousa variations or Ghorayeba). This recipe celebrates that love for nuts, focusing on the deep flavor of toasted hazelnuts, reminiscent of the rich desserts found in the region. It’s an interpretation aiming for that decadent, nutty quality often found in Egyptian treats, rather than a strictly traditional, documented recipe.

Can I make this hazelnut cake gluten-free?

Yes, you likely can adapt this Decadent Egyptian Hazelnut Cake for a gluten-free diet. Substitute the all-purpose flour with a good quality 1:1 gluten-free baking blend that contains xanthan gum. Keep the hazelnut meal quantity the same. Baking times might vary slightly, so keep an eye on the cake and use the skewer test for doneness. The texture might be slightly different but should still be delicious.

How should I store leftovers of the Egyptian Hazelnut Cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, or if you’ve added a cream cheese frosting (not included in the base recipe), it’s best to store it in the refrigerator. Let it come to room temperature before serving for the best flavor and texture.

Can I freeze this Decadent Egyptian Hazelnut Cake?

Absolutely! This cake freezes well. For best results, let the cake cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving. It’s generally best to freeze it unfrosted or unglazed, adding the topping after thawing.

What’s the best way to grind the hazelnuts? I don’t want to make hazelnut butter!

Use a food processor and pulse the toasted, cooled hazelnuts in short bursts. Don’t just turn it on and let it run. Pulsing gives you control, allowing you to stop when they reach a fine, sandy texture, like coarse cornmeal. Scrape down the sides occasionally. If you process too long, the oils will release and you’ll start making butter.

Can I use pre-ground hazelnut meal or hazelnut flour instead?

Yes, you can substitute hazelnut meal/flour for the whole hazelnuts. Use the same weight (around 170g) or volume (1 ½ cups, lightly packed). Note that pre-ground meal might not have the same intense flavor as freshly toasted and ground nuts, but it’s a convenient option. You might not need to adjust other ingredients, but observe the batter consistency – if it seems too thick, add a tiny bit more buttermilk.

Conclusion

This cake is more than just a recipe; it’s an invitation to explore flavors and create memories. Embrace the process and enjoy the delightful outcome!

Baking this Decadent Egyptian Hazelnut Cake is a rewarding experience, filling your home with warmth and resulting in a truly special treat. The combination of deeply toasted hazelnuts, a moist, tender crumb, and surprising simplicity makes this recipe a keeper. Whether you serve it plain, glazed, or with a scoop of ice cream, it’s bound to impress. Remember the joy is in the making as much as the eating! This Decadent Egyptian Hazelnut Cake is perfect for sharing with loved ones or savoring during a quiet moment.

Pro Tip: For an even richer, almost praline-like flavor, substitute half of the granulated sugar with light brown sugar. The molasses notes complement the hazelnuts beautifully.

Pro Tip: Add a tablespoon of orange zest along with the vanilla extract for a bright, citrusy counterpoint to the nutty richness.

Variations to try include folding in ½ cup of chopped dark chocolate chips for a Decadent Egyptian Hazelnut chocolate chip cake, or topping it with a simple cream cheese frosting instead of the glaze. You could even bake the batter in muffin tins (adjusting baking time) for individual hazelnut treats. For another truly indulgent dessert, why not explore our Deep-Fried Cherry Filled Cheesecake? Enjoy every nutty bite of your homemade cake!

Decadent Egyptian Hazelnut Cake

Print Recipe

This Decadent Egyptian Hazelnut Cake features a moist, tender crumb packed with rich, nutty flavor. It’s subtly sweet, irresistibly elegant, and surprisingly simple to make—perfect for special occasions or an indulgent everyday treat.

Author: Kiera
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 1 cake (8–10 servings) 1x
Category: Dessert
Method: Bake
Cuisine: Egyptian Inspired

Ingredients

Scale

1 ½ cups Whole Hazelnuts, toasted
1 ½ cups All-Purpose Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¾ cup Unsalted Butter, softened
1 ¼ cups Granulated Sugar
3 Large Eggs, room temperature
1 tsp Vanilla Extract
1 cup Buttermilk (or milk + 1 tbsp lemon juice)
Optional: ½ tsp Ground Cinnamon or Cardamom
Optional Glaze: ½ cup Powdered Sugar, 1–2 tbsp Milk/Cream, ¼ tsp Vanilla

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan, or line with parchment.
Toast hazelnuts for 8–10 minutes. Cool slightly, then grind in a food processor to a coarse sand texture. Set aside.
Whisk flour, baking powder, baking soda, salt, ground hazelnuts, and optional spice in a medium bowl.
In a large bowl, cream butter. Gradually beat in sugar, and mix 3–5 minutes until pale and fluffy.
Beat in eggs one at a time, mixing well after each. Add vanilla extract.
With mixer on low, alternate adding dry ingredients and buttermilk: dry–wet–dry–wet–dry. Mix just until combined.
Pour into pan. Bake 35–45 mins (round) or 50–60 mins (loaf), or until a skewer comes out clean.
Cool in pan 10–15 minutes, then invert onto rack and cool completely.
Optional: whisk glaze ingredients and drizzle over cooled cake.

Notes

Use room-temp ingredients and don’t overmix for the lightest texture. Toasted hazelnuts bring deep flavor. Glaze only when cake is fully cool.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 25g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg

Keywords: hazelnut cake, Egyptian dessert, nutty cake, buttermilk cake, special occasion dessert