Egyptian Hazelnut Cake
A deliciously moist cake featuring toasted hazelnuts, perfect for gatherings or a comforting treat.
Ingredients
Main Ingredients
- 1 cup hazelnuts (toasted and chopped) Ensure they are toasted for enhanced flavor.
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- Powdered sugar (for dusting) Use before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Toast the hazelnuts: Spread hazelnuts on a baking sheet and toast in the oven for about 10-12 minutes, until golden brown. Let them cool, then chop coarsely.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Incorporate eggs: Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Fold in hazelnuts: Gently fold in the chopped hazelnuts until evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan and smooth out the top. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
For an indulgent twist, try adding chocolate ganache or caramel sauce as toppings. Serve with ice cream or fresh fruit for a delightful dessert experience.