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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.

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)

Instructions

  1. Preheat the oven to 350°F (175°C). Toast the hazelnuts for 10 minutes, cool, then chop coarsely or grind into hazelnut flour.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using).
  3. 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.
  4. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, then fold in the chopped hazelnuts.
  5. 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.
  6. Frosting: Beat softened butter until smooth, then gradually add powdered sugar, cocoa powder (if using), and milk to achieve the desired consistency.
  7. Frost and garnish: Spread the frosting over the cooled cake and top with chopped hazelnuts for garnish.
  8. Serve: Slice and enjoy with a cup of tea or coffee!

Notes

Add cinnamon or nutmeg for a spicier flavor.

For a more indulgent twist, drizzle melted chocolate over the frosting.

For a gluten-free version, substitute the flour with a gluten-free flour blend.

Store leftovers in an airtight container for up to 4 days, or refrigerate for longer storage.

Nutrition

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