Description
A delicious and moist Egyptian hazelnut cake topped with creamy hazelnut frosting and a sweet hazelnut syrup.
Ingredients
Scale
- 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 (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
- Ensure that all ingredients are at room temperature for better integration.
- Use finely ground hazelnuts to avoid grainy texture in the cake.
- Store the cake in the refrigerator to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg