Introduction to Egyptian Hazelnut Cake
There’s something magical about baking that can turn a chaotic day into a cozy experience. When I discovered the Egyptian Hazelnut Cake, I felt like I unlocked a little treasure of flavor and comfort. This cake is more than just a dessert; it’s an emotional hug, perfect for celebrating life’s milestones or just treating yourself on a busy Tuesday. With its rich hazelnut cream cheese frosting and sweet syrup, this cake is destined to impress your loved ones and leave them asking for seconds. Let’s dive into this delightful recipe that brings joy to any occasion!
Why You’ll Love This Egyptian Hazelnut Cake
This Egyptian Hazelnut Cake is a dream come true for busy moms and professionals alike. It’s surprisingly easy to make, taking just over an hour from start to finish. Plus, the rich, luxurious taste is sure to win over even the pickiest eaters at your table. Every bite melts in your mouth, blending sweetness and nuttiness beautifully. You’ll find it’s a perfect way to add a special touch to any gathering or quiet evening at home.
Ingredients for Egyptian Hazelnut Cake
Gathering the right ingredients is a crucial part of the baking adventure. For this Egyptian Hazelnut Cake, you’ll need a mix of classic baking staples and a few delightful additions. Here’s what you’ll need:
- All-purpose flour: The backbone of the cake, providing structure and a light texture.
- Baking powder and baking soda: These help the cake rise, creating that lovely fluffiness.
- Salt: Enhances flavor and balances the sweetness.
- Unsalted butter: Adds moisture and richness, making the cake melt-in-your-mouth delicious.
- Granulated sugar: Sweetens the cake and contributes to a lovely golden color when baked.
- Large eggs: Bind the ingredients together and add a lovely lightness.
- Vanilla extract: A must-have for enhancing flavor with its warm, sweet notes.
- Buttermilk: Makes the cake incredibly moist and tender, with a hint of tang.
- Finely ground hazelnuts: Bring that wonderful nutty flavor and a bit of crunch.
- Water: Used in both the syrup and the cake batter, it’s essential for moistness.
- Hazelnut liqueur: Optional but adds an extra layer of depth to the flavor.
- Cream cheese: Creates a luscious, creamy frosting that pairs beautifully with hazelnuts.
- Powdered sugar: Gives the frosting its sweetness and a smooth texture.
- Hazelnut butter (such as Nutella): Incorporates an irresistible hazelnut richness into the frosting.
- Heavy cream: Helps achieve the desired consistency for the frosting, adding creaminess.
- More granulated sugar and water: These are for making the sweet hazelnut syrup that drapes lovingly over your cake.
- Roughly chopped hazelnuts: For garnish, adding a delightful crunch to each slice.
Be sure to check the bottom of the article for exact measurements to make this delicious cake. With these ingredients, you’ll be well on your way to creating a show-stopping dessert!
How to Make Egyptian Hazelnut Cake
Now that we have our ingredients ready, it’s time to embark on our baking journey! Making the Egyptian Hazelnut Cake is straightforward and rewarding. Follow these steps, and soon you’ll have a cake that fills your kitchen with delightful aromas.
Step 1: Preheat and Prepare the Pan
First, preheat your oven to 350°F (175°C). While it warms, grab a 9×13 inch baking pan. Grease and flour it to prevent the cake from sticking. I like to use parchment paper for an easy clean-up, too!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for even distribution. The right balance will help your cake rise perfectly.
Step 3: Cream Butter and Sugar
Next, in a large bowl or stand mixer, cream the softened butter and granulated sugar together. Mix for about 3-5 minutes until the mixture is light and fluffy. This lightening process adds air into the batter, leading to a soft cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, fully incorporating each one before adding the next. Follow this with the vanilla extract. The combination of eggs and vanilla enriches the mixture with flavor and structure.
Step 5: Mix Wet and Dry Ingredients
Now, it’s time to bring everything together! Alternate adding the dry ingredients and buttermilk to the butter mixture. Start with the dry ingredients and finish with them. Mix until just combined, taking care not to overmix for a tender cake.
Step 6: Fold in Hazelnuts
Gently fold in the finely ground hazelnuts. This step is where the magic happens, adding that delicious nutty flavor. Be gentle to keep the mixture nice and airy.
Step 7: Baking the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Your kitchen will soon be filled with a warm, inviting scent!
Step 8: Prepare Hazelnut Syrup
While the cake bakes, let’s prepare the syrup. In a small saucepan, combine sugar and water. Bring it to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, and stir in the hazelnut liqueur if you’re using it. Set aside to cool.
Step 9: Make the Frosting
In a large bowl or stand mixer, cream the softened cream cheese and butter together until smooth. Gradually add powdered sugar, mixing on low speed until well combined. Next, mix in the hazelnut butter and vanilla extract. Add heavy cream, one tablespoon at a time, until you reach the desired consistency for a luscious frosting.
Step 10: Assemble the Cake
Once your cake is completely cool, poke holes all over the top with a skewer or fork. This step allows the hazelnut syrup to soak in beautifully. Slowly pour the syrup over the cake, making sure it distributes evenly. Finally, spread the hazelnut cream cheese frosting generously on top. For an extra touch, you can garnish it with some chopped hazelnuts!
Tips for Success
- Always toast your hazelnuts for an enhanced flavor experience.
- Let your butter and cream cheese sit at room temperature for easy mixing.
- Be patient while creaming butter and sugar; you’re aiming for lightness.
- Use a toothpick or wooden skewer to check for doneness without damaging the cake.
- Don’t rush the cooling process; it helps the flavors meld beautifully.
Equipment Needed
- 9×13 inch baking pan: A classic choice; you can also use two 8-inch round pans for layered cakes.
- Mixer: A stand mixer is great, but a hand mixer works just as well!
- Mixing bowls: Having a variety of sizes helps with different steps.
- Whisk: Essential for combining dry ingredients.
- Rubber spatula: Perfect for folding in those hazelnuts.
Variations of Egyptian Hazelnut Cake
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a delicious gluten-free version.
- Reduce Sugar: For a lighter version, consider cutting down the granulated sugar by 1/2 cup. The cake will still shine!
- Nut-Free Variation: Replace hazelnuts with finely ground sunflower seeds for a nut-free treat while keeping the flavor profile intact.
- Chocolate Twist: Add cocoa powder to the cake batter for a rich chocolate hazelnut cake. Adjust flour accordingly!
- Fruit Addition: Fold in fresh raspberries or cherries into the batter for a fruity burst of flavor.
Serving Suggestions for Egyptian Hazelnut Cake
- Hot Coffee: Pair your cake with a freshly brewed cup of coffee for an indulgent treat.
- Vanilla Ice Cream: A scoop of vanilla ice cream on the side adds a delightful creaminess.
- Fresh Berries: Garnish with fresh berries for a pop of color and extra freshness.
- Elegant Presentation: Serve on a beautiful cake stand to impress your guests.
FAQs about Egyptian Hazelnut Cake
Can I make Egyptian Hazelnut Cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely before wrapping it tightly and storing it at room temperature. Frost just before serving for the best flavor and presentation.
What should I do if I don’t have hazelnut liqueur?
No worries! If you don’t have hazelnut liqueur on hand, simply skip it. The cake will still be delicious! Another option is to add a splash of vanilla extract for extra flavor.
How should I store leftovers?
Store any leftover cake in the refrigerator, covered. The frosting will keep it fresh and tasty for up to three days. Just remember that it might take on a more decadent flavor as it sits!
Can I freeze Egyptian Hazelnut Cake?
Yes! This cake freezes wonderfully. Just slice it and wrap each piece in plastic wrap, then place in a freezer-safe container. It can last for up to three months. Thaw in the refrigerator when you’re ready to enjoy!
What can I use instead of cream cheese in the frosting?
If you’re looking for a substitute, try mascarpone cheese or a dairy-free cream cheese alternative. Both will give you a creamy consistency while still complementing the flavors of the cake.
Final Thoughts
Creating this Egyptian Hazelnut Cake is more than just baking; it’s about weaving love and memories into each layer. As the rich, nutty aroma fills your kitchen, you’ll discover a peaceful moment amid the chaos of daily life. Every slice offers a delightful experience, perfect for sharing with family and friends. Whether you’re celebrating a special occasion or simply indulging in a quiet evening, this cake brings warmth and joy to the table. Let the flavors envelop you and make every bite a beautiful reminder of the love and care baked right into this sweet treat!
Print
Egyptian Hazelnut Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
- Diet: Vegetarian
Description
Egyptian Hazelnut Cake is a deliciously moist and rich cake layered with hazelnut cream cheese frosting and drenched in a sweet hazelnut syrup.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup finely ground hazelnuts, toasted
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup hazelnut liqueur (such as Frangelico), optional
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup hazelnut butter (such as Nutella)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream, or more as needed
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup hazelnuts, roughly chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the ground hazelnuts until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a small saucepan, combine the sugar and water. Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and stir in the hazelnut liqueur (if using). Let the syrup cool slightly before using.
- In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Beat in the hazelnut butter (Nutella) and vanilla extract until well combined.
- Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cake is completely cooled, use a skewer or fork to poke holes all over the top of the cake.
- Slowly pour the hazelnut syrup over the cake, making sure to distribute it evenly.
- Spread the hazelnut cream cheese frosting evenly over the top of the cake.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set.
- If desired, garnish the cake with hazelnut brittle or chopped hazelnuts.
- In a medium saucepan, combine the sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a golden amber color (8-10 minutes). Remove from heat and stir in the chopped hazelnuts. Pour the mixture onto a parchment-lined baking sheet and spread it into a thin layer. Let the brittle cool completely before breaking it into pieces.
Notes
- Make sure to toast the hazelnuts for added flavor.
- The hazelnut liqueur is optional but adds a nice depth of flavor.
- Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
