Hazelnut Cake
A rich hazelnut cake featuring toasted, chopped hazelnuts and a tender crumb, perfect for nut lovers and special occasions with warm coffee or tea.
Ingredients
Instructions
- Have all the ingredients at room temperature, especially the butter and the eggs.
- In a mixing bowl, cream the butter and 1 cup of the sugar until very light and fluffy, about 3 to 5 minutes.
- Add the egg yolks, one at a time, beating thoroughly after each addition.
- Beat in the vanilla extract.
- Stir in the toasted, peeled, and chopped hazelnuts.
Tips & Substitutions
Make sure your butter is softened to room temperature for easier creaming with sugar. If you don't have pastry flour, you can substitute with all-purpose flour, but the texture may be less tender. Toasting hazelnuts enhances their flavor, so don't skip this step. For a twist, consider adding a tablespoon of espresso powder to amplify the coffee taste.
Serving Suggestions
Serve the Hazelnut Cake dusted with powdered sugar or drizzled with a simple glaze. It pairs beautifully with a scoop of Avocado Ice Cream for a refreshing contrast. For added richness, consider serving it alongside a dollop of whipped cream or a side of Heavenly Honey Fruit Dressing to enhance the cake's nutty flavors.
Storage & Reheating
Store leftover Hazelnut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, or let them come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Hazelnut Cake contains roughly 580 calories, with 4g protein, 24g carbohydrates, and 33g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1974mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of hazelnuts?
Yes, you can substitute hazelnuts with walnuts or pecans for a different flavor profile. Just ensure you toast them as well to bring out their natural oils and enhance the taste in your Hazelnut Cake.
What can I do if my cake doesn't rise?
If your cake doesn't rise, ensure that your baking powder is fresh, as expired leavening agents can affect the rise. Also, make sure to beat the egg whites until stiff peaks form before folding them into the batter, as this adds air and helps the cake rise.
Can I make this cake in advance?
Absolutely, you can bake the Hazelnut Cake a day ahead and store it covered at room temperature. This allows the flavors to meld. Just be sure to frost or glaze it just before serving to keep it looking fresh and appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).