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
