Decadent Egyptian Hazelnut Cake
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 cake (8–10 servings)
- 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.
Find it online: https://kierasrecipes.com/egyptian-hazelnut-cake-recipe/