Description
This Egyptian Hazelnut Cake is a moist and flavorful dessert that combines the rich nuttiness of hazelnuts with a tender, fluffy crumb. Perfectly balanced with vanilla and a light dusting of powdered sugar, this cake is ideal for any occasion, showcasing traditional ingredients and baking techniques.
Ingredients
Scale
Main 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
Topping
- 20 g chopped hazelnuts
- 20 g powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 180°C (356°F) and grease a 20 cm round cake pan to prevent sticking.
- Mix eggs and sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale and creamy, ensuring good aeration for a light texture.
- Add milk and vanilla: Pour in the whole milk and vanilla extract, whisking until well combined with the egg mixture.
- Incorporate melted butter: Stir the melted unsalted butter into the wet ingredients until the batter becomes smooth and uniform.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine dry and wet ingredients: Add the sifted flour mixture and the ground hazelnuts to the wet ingredients. Fold gently until just combined to avoid overmixing and keep the batter light.
- Assemble the cake: Pour the batter into the prepared cake pan, spreading evenly. Sprinkle the chopped hazelnuts over the top for texture and flavor.
- Bake the cake: Bake in the preheated oven for 25–30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Finish and serve: Once cooled, dust the surface of the cake generously with powdered sugar before slicing and serving.
Notes
- Be sure not to overmix the batter once the flour is added to maintain a tender texture.
- To easily remove the cake from the pan, you can line it with parchment paper before greasing.
- For a more intense hazelnut flavor, lightly toast the hazelnuts before grinding and chopping.
- This cake pairs wonderfully with a cup of tea or coffee.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Keywords: Egyptian Hazelnut Cake, hazelnut dessert, nutty cake recipe, homemade cake, baked hazelnut cake
