Ah, the Egyptian hazelnut cake! This delightful dessert holds a special place in my heart, not just for its rich, nutty flavor but also for the warm memories it brings. I remember the first time I had it at a family gathering; the cake was moist, fragrant, and just sweet enough—perfection! It’s a staple at celebrations, often accompanied by laughter and stories shared around the table. The unique blend of ground hazelnuts and a hint of vanilla creates a symphony of flavors that truly transports you to the vibrant streets of Egypt. Trust me, once you try making this cake, you’ll want to share it with everyone you know—it’s that good!
Ingredients for Egyptian Hazelnut Cake
Gathering the right ingredients is key to crafting the perfect Egyptian hazelnut cake. Here’s what you’ll need:
- 1 cup hazelnuts, ground: Make sure they’re finely ground for that rich, nutty flavor.
- 1 cup all-purpose flour: This gives the cake structure without being too dense.
- 1 cup sugar: Sweetness is essential, but it balances beautifully with the nuts.
- 1/2 cup unsalted butter, softened: Softened butter will cream better, leading to a fluffier texture.
- 4 large eggs: They add moisture and richness to the cake.
- 1 tsp baking powder: This will help the cake rise perfectly.
- 1/2 tsp vanilla extract: Just a touch enhances the overall flavor.
- 1/4 tsp salt: A little salt brings out all the other flavors.
How to Prepare Egyptian Hazelnut Cake
Now, let’s dive into the delightful process of making this Egyptian hazelnut cake! Trust me, it’s easier than you think, and the end result will have everyone asking for seconds.
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cake bakes evenly and rises beautifully right from the start. Let that oven warm up while you get everything else ready!
Mix the Dry Ingredients
In a bowl, mix together the ground hazelnuts, all-purpose flour, baking powder, and salt. Stir them gently to combine. This step is super important because it helps distribute the baking powder evenly, which means a perfectly risen cake!
Cream Butter and Sugar
In another bowl, cream the softened butter and sugar until it’s light and fluffy—about 3-5 minutes should do it. This process incorporates air into the batter, giving your cake that lovely, tender crumb. It’s my favorite part to watch!
Incorporate Eggs and Vanilla
Now, add the eggs one at a time, mixing well after each addition. This way, the eggs get fully integrated and help create a moist cake. Stir in the vanilla extract—oh, the aroma is heavenly!
Combine Wet and Dry Ingredients
Next, gradually add the dry mixture to the wet ingredients. I like to fold it in gently with a spatula to avoid overmixing. You want to see a few specks of flour—this will keep your cake light and airy!
Bake the Cake
Pour the batter into a greased cake pan and pop it in the oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. You’ll smell the lovely hazelnut aroma filling your kitchen—yum!
Cooling and Serving
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling time is essential to prevent it from becoming soggy. Serve it warm or at room temperature, and don’t forget to dust it with powdered sugar for that extra touch of sweetness!
Why You’ll Love This Recipe
- Rich Flavor: The combination of hazelnuts and vanilla creates a decadent taste that’s unforgettable.
- Moist Texture: Thanks to the eggs and butter, every bite of this cake is wonderfully moist and tender.
- Simple Ingredients: You probably have most of these ingredients in your pantry already, making it easy to whip up!
- Quick Prep: With just 15 minutes of prep time, you can have this cake in the oven and on its way to deliciousness.
- Perfect for Any Occasion: Whether it’s a family gathering or a cozy night in, this cake fits right in.
- Impressive Presentation: A dusting of powdered sugar makes it look elegant and inviting for guests.
Tips for Success
To make sure your Egyptian hazelnut cake turns out perfectly every time, here are some handy tips! First, be sure to measure your ingredients accurately—too much flour can make the cake dense, which we definitely don’t want. Also, when you’re creaming the butter and sugar, don’t rush it; take your time for that light and fluffy texture. If you notice the cake browning too quickly, cover it loosely with foil to prevent burning. Finally, let the cake cool completely before slicing to ensure clean, beautiful pieces. Trust me, these little tricks make a world of difference!
Variations on Egyptian Hazelnut Cake
If you’re feeling adventurous, there are so many fun ways to customize your Egyptian hazelnut cake! For a chocolate twist, try folding in some cocoa powder or even chocolate chips for a rich, indulgent flavor. Want a fruity touch? Add in some orange or lemon zest for a burst of citrus that brightens the cake beautifully. You could also swap in almond flour for a nuttier taste or mix in some dried fruits like raisins or figs for added texture and sweetness. And if you’re a fan of spices, a pinch of cinnamon or cardamom can elevate the flavor profile and make it even more aromatic. The possibilities are endless, so don’t be afraid to experiment and make it your own!
Nutritional Information
Before you dig into this delightful Egyptian hazelnut cake, let’s talk about the nutritional values! Please keep in mind that these values can vary based on the specific ingredients and brands you use, so they’re just estimates. For each slice of this cake, you can expect around 250 calories, with 12g of fat (5g saturated), 32g of carbohydrates, and 5g of protein. It also contains 15g of sugar and 2g of fiber. While it’s a delicious treat, moderation is key, especially if you’re keeping an eye on your intake. Enjoy every bite, but remember to savor it!
FAQ Section
Got questions about making the Egyptian hazelnut cake? I’ve got answers! First off, how do I store leftovers? Keep any uneaten cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it wrapped tightly in plastic wrap for up to 2 months—just thaw overnight in the fridge before serving.
Can I substitute the hazelnuts? Absolutely! You can use ground almonds or any other nut you prefer, but keep in mind that it will change the flavor profile a bit. And if you’re out of vanilla extract, a splash of almond extract works wonders too!
Lastly, how can I tell when the cake is done? Insert a toothpick in the center; if it comes out clean, it’s ready to go!
Print
Egyptian Hazelnut Cake: 7 Reasons You’ll Adore This Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and moist Egyptian hazelnut cake.
Ingredients
- 1 cup hazelnuts, ground
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix ground hazelnuts, flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Store leftovers in an airtight container.
- Serve with a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Egyptian hazelnut cake
