Easy Hazelnut Cake
A delightful and simple cake bursting with the rich and nutty flavor of hazelnuts, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup toasted hazelnuts, ground For best flavor, toast hazelnuts before grinding.
- 1 cup all-purpose flour Can substitute with gluten-free 1:1 baking blend.
- 1 cup granulated sugar
- ½ cup unsalted butter, softened Can replace with coconut oil or plant-based butter for dairy-free.
- 3 large eggs For egg-free, substitute with flaxseed meal combined with water.
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- Cream or ganache for topping (optional) Consider for an extra touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a cake pan generously.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition until the mixture is homogenous and creamy.
- Stir in the vanilla extract until well combined.
Mixing Ingredients
- In another bowl, combine the ground hazelnuts, flour, baking powder, and salt. Mix thoroughly.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Baking
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely.
Finishing Touch
- Top the cooled cake with cream or ganache, if desired, before serving.
Notes
Store in an airtight container for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.