Egyptian Hazelnut Cake is a rich, nutty, and aromatic dessert that brings a unique Middle Eastern flair to the table. Made with finely ground hazelnuts, warm spices, and often soaked with a light syrup, this cake is both rustic and elegant. I love serving it at gatherings because it feels special, yet it’s surprisingly easy to make—and always leaves guests asking for seconds.
Why You’ll Love This Recipe
I love this cake for its deep flavor, tender crumb, and simple beauty. The hazelnuts add an earthy richness, while the light syrup keeps the cake moist without being heavy. It’s the kind of dessert that looks impressive, tastes luxurious, and still comes together with basic ingredients and a few easy steps. Whether served with tea or as a centerpiece at dinner, it always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground hazelnuts
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All-purpose flour
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Baking powder
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Sugar
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Eggs
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Butter, melted
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Vanilla extract
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Ground cinnamon (optional)
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Pinch of salt
For the syrup (optional but traditional):
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Sugar
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Water
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Lemon juice
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Orange blossom water or rose water (optional for aroma)
Directions
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Prep the batter
I start by preheating the oven to 350°F (175°C) and greasing a round or square cake pan. In a large bowl, I beat the eggs with sugar until light and fluffy. I mix in the melted butter and vanilla extract. -
Mix the dry ingredients
In another bowl, I combine the ground hazelnuts, flour, baking powder, salt, and cinnamon. I fold the dry mixture into the wet ingredients until just combined. -
Bake the cake
I pour the batter into the prepared pan and smooth the top. I bake it for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. -
Prepare the syrup
While the cake bakes, I simmer sugar and water until slightly thickened, then stir in a splash of lemon juice and orange blossom water for a fragrant touch. I let it cool. -
Soak and serve
As soon as the cake comes out of the oven, I poke small holes on top and pour the syrup evenly over it, letting it soak in. I let it cool completely before slicing and serving—often with a sprinkle of chopped hazelnuts on top.
Servings and timing
This cake serves 8 to 10 people and takes about 50 minutes total—15 minutes of prep, 30–35 minutes of baking, and cooling time for the syrup to soak in.
Variations
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I sometimes add finely grated orange zest for a citrusy twist.
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A dusting of powdered sugar or a drizzle of chocolate gives it an elegant finish.
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I use almond flour for part of the hazelnuts if I want a softer flavor.
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I add crushed hazelnuts on top before baking for extra crunch.
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For a gluten-free version, I skip the flour and use all ground hazelnuts with a bit of cornstarch.
storage/reheating
I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5. It stays moist thanks to the syrup. To reheat a slice, I microwave it for about 10 seconds just to warm it up, especially if serving with tea or coffee.
FAQs
What makes this cake uniquely Egyptian?
The use of ground hazelnuts and the floral syrup is traditional in Egyptian and broader Middle Eastern desserts. It combines warm, nutty richness with subtle aromatic sweetness.
Can I use whole hazelnuts instead of ground?
Yes, I toast and grind them finely in a food processor. I make sure not to over-process them into a paste.
Is the syrup necessary?
Not at all—but I love how it adds flavor and moisture. The cake is delicious on its own but even better with syrup.
Can I make this ahead?
Yes, I often bake it a day in advance. The flavors develop more after resting, especially with the syrup.
Can I use a different nut?
Almonds or walnuts work well too, though hazelnuts give the most distinctive flavor in this recipe.
Conclusion
Egyptian Hazelnut Cake is a beautiful blend of simplicity and elegance. I love how it captures rich, traditional flavors with just a few ingredients and steps. Whether I’m entertaining or just treating myself, this cake always makes the moment feel a little more special—and it never fails to impress.
Print
Egyptian Hazelnut Cake Recipe: How to Impress Guests in 5 Simple Steps
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Egyptian Hazelnut Cake is a moist, fragrant dessert made with finely ground hazelnuts and infused with a light floral syrup. Rich in Middle Eastern flavor and rustic charm, it’s an easy yet impressive cake that’s perfect for entertaining.
Ingredients
- 1 cup ground hazelnuts
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
- For the syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1 tsp lemon juice
- 1/2 tsp orange blossom water or rose water (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a round or square cake pan.
- In a bowl, beat eggs with sugar until light and fluffy. Mix in melted butter and vanilla.
- In a separate bowl, whisk ground hazelnuts, flour, baking powder, salt, and cinnamon.
- Fold dry ingredients into wet until just combined. Pour batter into pan and smooth the top.
- Bake for 30–35 minutes, until a toothpick inserted comes out clean.
- While baking, simmer sugar and water for the syrup until slightly thickened. Stir in lemon juice and optional orange blossom water. Let cool.
- When cake is done, poke holes in the top and pour syrup evenly over it. Cool completely before serving.
Notes
- Add orange zest for a citrusy flavor boost.
- Top with powdered sugar or drizzle with chocolate for elegance.
- Use almond flour for a milder nutty taste.
- Sprinkle crushed hazelnuts on top before baking for crunch.
- For gluten-free: substitute flour with more ground hazelnuts and 1 tbsp cornstarch.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
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