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Decadent Egyptian Hazelnut Cake

Decadent Egyptian Hazelnut
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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.

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

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

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

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