Name: Egyptian Hazelnut Cake
Prep time: 15 min
Cook time: PT-487107H23M57S
Total time: PT-487107H23M57S
Cuisine: Egyptian
Ingredients: 1 cup hazelnuts, toasted; 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ¾ cup whole milk; ½ teaspoon ground cardamom (optional); ½ cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons cocoa powder (optional, for chocolate frosting); 1–2 tablespoons milk or cream (to adjust consistency); ½ cup hazelnuts, chopped (for garnish)

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Why You’ll Love This Recipe

This Egyptian Hazelnut Cake is the perfect balance of light and dense. The toasted hazelnuts add a wonderful depth of flavor and a satisfying crunch to the cake, while the butter and sugar create a rich and moist base. The subtle hints of vanilla and cardamom bring complexity to the flavor profile, making each bite a comforting, indulgent experience. Plus, the homemade frosting with a hint of cocoa (if you choose) adds a smooth, silky finish that ties everything together beautifully.

Ingredients

For the Cake:

1 cup hazelnuts, toasted
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup whole milk
½ teaspoon ground cardamom (optional)

For the Frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons cocoa powder (optional, for chocolate frosting)
1–2 tablespoons milk or cream (to adjust consistency)
½ cup hazelnuts, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) Egyptian Hazelnut Cake

Directions

Prepare the Hazelnuts:
Preheat the oven to 350°F (175°C). Toast the hazelnuts in the oven for about 10 minutes. Let them cool, then chop them coarsely. For a finer texture, you can grind them into hazelnut flour.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using). Set aside.
Cream Butter and Sugar:
In a large mixing bowl, cream the butter and sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined to avoid over-mixing.
Add Hazelnuts:
Fold in the chopped hazelnuts to evenly distribute them throughout the batter.
Bake:
Pour the batter into a greased and floured 9-inch cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Frosting:
Beat softened butter until smooth, then gradually add powdered sugar, cocoa powder (if using), and milk to achieve the desired frosting consistency.
Frost and Garnish:
Once the cake has cooled completely, spread the frosting evenly over the cake. Garnish with chopped hazelnuts for an extra crunch and flavor.
Serve:
Slice into bars or wedges and enjoy this delicious, moist cake with a cup of tea or as a special dessert.

Servings and Timing

Servings: This recipe makes about 12 servings.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Cooling Time: 20-30 minutes

Variations

Add Chocolate: For a richer flavor, add a handful of chocolate chips to the batter or swirl some melted chocolate into the frosting for a chocolate hazelnut twist.
Use Different Nuts: If you’re not a fan of hazelnuts, feel free to substitute with almonds, walnuts, or pecans for a different flavor profile.
Spiced Cake: Add a little more cardamom or a dash of cinnamon to make the cake even more aromatic.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it for longer shelf life.
Reheating: To serve, you can enjoy it at room temperature or gently warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I make this cake without the cardamom?

Yes, the cardamom adds a lovely warm flavor, but if you prefer, you can omit it or replace it with cinnamon or nutmeg.

Can I make the frosting without cocoa powder?

Absolutely! If you prefer a simple buttercream frosting, skip the cocoa powder and add a touch more vanilla extract or a bit of milk to adjust the texture.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a blend that works well for cakes and follow the instructions on the packaging for the best results.

Can I use store-bought hazelnut flour?

Yes, you can substitute ground hazelnuts or hazelnut flour for the toasted chopped hazelnuts. This will give the cake a finer texture and still deliver the same nutty flavor.

Can I prepare this cake ahead of time?

Yes, the cake can be made a day ahead. Just keep it covered with plastic wrap to maintain its freshness, and frost it when you’re ready to serve.

Can I freeze this cake?

Yes, this cake freezes well. Wrap the unfrosted cake in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before frosting and serving.

How can I make the frosting smoother?

To achieve a smooth frosting, make sure the butter is softened well and add milk gradually until you reach the desired consistency.

Can I add fruit to this cake?

Yes, you can fold in small pieces of fruit like berries or apples to the batter before baking for a fruity twist.

Conclusion

The Egyptian Hazelnut Cake is a delightful and flavorful dessert that brings a taste of Egyptian cuisine to your kitchen. With its moist, buttery texture, the rich hazelnut flavor, and the aromatic spices, this cake is perfect for any occasion. Whether you serve it as a special treat for a gathering or as an everyday indulgence, this cake will surely become a favorite. Pair it with a hot cup of tea or coffee for the perfect end to any meal!

Egyptian Hazelnut Cake

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Egyptian Hazelnut Cake is a delicious, aromatic dessert combining toasted hazelnuts with a moist, buttery cake, infused with warm spices like vanilla and optional cardamom. Topped with a rich, smooth frosting and garnished with hazelnuts, this cake is perfect for any occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Egyptian, Middle Eastern

Instructions

Preheat the oven to 350°F (175°C). Toast the hazelnuts for 10 minutes, cool, then chop coarsely or grind into hazelnut flour.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using).
Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, then fold in the chopped hazelnuts.
Bake: Pour the batter into a greased 9-inch cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting: Beat softened butter until smooth, then gradually add powdered sugar, cocoa powder (if using), and milk to achieve the desired consistency.
Frost and garnish: Spread the frosting over the cooled cake and top with chopped hazelnuts for garnish.
Serve: Slice and enjoy with a cup of tea or coffee!