Dessert

Egyptian Hazelnut Cake Recipe

Name: Egyptian Hazelnut Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Egyptian
Ingredients: 200 g round hazelnuts; 100 g all-purpose flour; 150 g granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 eggs; 100 ml whole milk; 80 g unsalted butter, melted; 1 tsp vanilla extract; 20 g chopped hazelnuts; 20 g powdered sugar

ByMatteo Rossi April 7, 2026April 7, 2026

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Introduction

This Egyptian Hazelnut Cake is a delightful treat that combines the rich flavor of hazelnuts with a light, moist crumb. Perfect for any occasion, this cake is simple to make yet impressively delicious.

A round, thick cake with a golden-brown crust and a soft, light yellow inside is shown with one slice cut out and slightly pulled away. The top layer is dusted with white powdered sugar and decorated with whole and chopped hazelnuts around the edge. The cake sits on a white plate on a white marbled surface, with some whole hazelnuts scattered nearby and blurred small glass bowls of hazelnuts in the background. The photo is close up, showing the crumbly texture of the cake and the smooth, light coating on its top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g round hazelnuts
100 g all-purpose flour
150 g granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
100 ml whole milk
80 g unsalted butter, melted
1 tsp vanilla extract
20 g chopped hazelnuts
20 g powdered sugar

Instructions

Step 1: Preheat your oven to 180°C and grease a 20 cm round cake pan.
Step 2: In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale and creamy.
Step 3: Add the milk and vanilla extract to the egg mixture, then whisk until well combined.
Step 4: Stir in the melted butter until the batter is smooth.
Step 5: In a separate bowl, sift the all-purpose flour with baking powder, baking soda, and salt.
Step 6: Add the sifted flour and ground hazelnuts to the wet ingredients, folding gently until just combined.
Step 7: Pour the batter into the prepared cake pan and sprinkle chopped hazelnuts evenly on top.
Step 8: Bake for 25–30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 10: Dust the cooled cake with powdered sugar before slicing and serving.

Tips & Variations

Toast the hazelnuts before grinding to enhance their flavor.
Substitute whole milk with almond milk for a dairy-free option.
For extra moisture, add a tablespoon of yogurt to the batter.
Serve with a dollop of whipped cream or a drizzle of honey for added indulgence.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat slices briefly in a warm oven or microwave before serving for a fresh-baked feel.