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Egyptian Hazelnut Cake

Indulge in Moist Egyptian Hazelnut Cake with Rich Chocolate

Discover the delightful Egyptian Hazelnut Cake, a moist dessert infused with hazelnuts, cardamom, and topped with rich chocolate frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Egyptian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Hazelnuts Toasted, chopped
  • 1 cup All-Purpose Flour Gluten-free alternative can be used
  • 1 tbsp Baking Powder Check for freshness
  • 1/2 tbsp Baking Soda Optional
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter Softened; substitute with coconut oil for dairy-free
  • 1 cup Granulated Sugar Can replace with sugar alternative
  • 3 large Eggs Room temperature
  • 1 tbsp Vanilla Extract Can substitute with almond extract
  • 1 cup Whole Milk Dairy-free alternatives available
  • 1/2 tsp Ground Cardamom Optional
For the Frosting
  • 2 cups Powdered Sugar Sifted
  • 1/2 cup Cocoa Powder
  • 1/4 cup Chopped Hazelnuts For garnish

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • Baking sheet
  • 9x9-inch baking pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes until golden and fragrant. Allow to cool and chop coarsely.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time and mix in vanilla extract.
  4. Gradually add dry ingredients into the butter mixture, alternating with milk. Fold in most chopped hazelnuts gently.
  5. Grease a baking pan and pour the batter evenly. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
  6. Prepare the frosting by beating butter, then gradually adding sifted powdered sugar and cocoa powder. Adjust with milk for consistency.
  7. Spread chocolate frosting over the cooled cake and garnish with remaining chopped hazelnuts.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature for best results. Avoid over-mixing for a lighter texture.

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