Description
Egyptian Hazelnut Cake is a rich, buttery dessert infused with the nutty aroma of toasted hazelnuts and a hint of cardamom or vanilla. It combines soft cake layers with a luscious chocolate frosting, offering a delightful taste of Egyptian-style indulgence.
Ingredients
Scale
- 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 (for frosting), softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder (or more for richer chocolate)
- 1–2 tablespoons milk or cream (to adjust consistency)
- ½ cup chopped hazelnuts (for garnish)
- Optional: drizzle of melted chocolate
Instructions
- Toast hazelnuts in a 350°F (175°C) oven for 10 minutes until golden and fragrant. Cool and roughly chop. Set some aside for garnish.
- Whisk flour, baking powder, baking soda, salt, and cardamom in a bowl.
- In a separate bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
- Alternate adding the dry mix and milk to the wet mixture, mixing until just combined. Fold in most of the chopped hazelnuts.
- Pour the batter into a greased 9×9-inch or rectangular cake pan. Bake at 350°F for 25–30 minutes or until a toothpick comes out clean. Let cool in the pan.
- To make the frosting, beat butter until smooth. Add powdered sugar and cocoa powder. Gradually add milk or cream until desired consistency is reached.
- Once the cake is completely cooled, spread the frosting evenly over the top. Garnish with reserved chopped hazelnuts and drizzle with melted chocolate if desired.
Notes
- For a dairy-free version, use coconut oil and almond milk.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Sunflower or pumpkin seeds can be used instead of hazelnuts for a nut-free alternative.
- Add orange zest or espresso to the batter for a flavor twist.
- Mix in chocolate chips for extra richness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Egyptian dessert, hazelnut cake, chocolate hazelnut cake, Egyptian baking, nutty cake, cardamom cake, chocolate frosting cake