Description
Egyptian Hazelnut Cake is a moist, buttery dessert infused with toasted hazelnuts and a hint of cardamom or vanilla. It’s an aromatic, nutty treat that reflects the warmth of traditional Egyptian baking.
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)
- For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons cocoa powder (optional)
- 1–2 tablespoons milk or cream
- ½ cup hazelnuts, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Toast hazelnuts for 10 minutes, then let cool and chop coarsely.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cardamom. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Alternate adding flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix just until combined.
- Fold in chopped hazelnuts.
- Pour batter into a greased and floured 9-inch cake pan. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make frosting: beat butter until smooth, gradually add powdered sugar, cocoa powder (if using), and milk until desired consistency is reached.
- Frost cooled cake and garnish with chopped hazelnuts.
Notes
- Use room temperature ingredients for best results.
- Don’t over-mix the batter to keep the cake tender.
- Check for doneness with a toothpick to avoid overbaking.
- Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
- Can be frozen for up to 3 months; thaw overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Egyptian Hazelnut Cake, nutty cake recipe, cardamom cake, hazelnut dessert, traditional Egyptian sweets