Hazelnut cake

Ingredients

• 100 gplain flour
• 2egg yolks
• 100 gsugar
• 100 gsoftened butter
• 200 ghazelnuts
• 50 gcocoa powder
• 1/2 sachetbaking powder
• Grated zest of 1unwaxed lemon
• A pinchsalt
• 1 knobbutter, for greasing
• As neededflour, for dusting
• As neededmilk, if required

Instructions

1. 1

   Toast the hazelnuts

   Shell the hazelnuts and toast them in an oven at 180°C for about 10 minutes.

2. 2

   Rub off skins

   Take the hazelnuts out of the oven, leave them to cool slightly, then rub them with a tea towel to remove the skins.

3. 3

   Grind the nuts

   Finely grind the hazelnuts in a food processor and tip them into a bowl.

4. 4

   Add the ingredients

   Add the egg yolks, sugar, sifted flour, sifted cocoa, butter, grated lemon zest and baking powder.

5. 5

   Mix and season

   Combine everything thoroughly, then add the pinch of salt.

6. 6

   Adjust the mixture

   If the mixture is too firm, loosen it with a few tablespoons of milk.

7. 7

   Fill the tin

   Grease and flour a cake tin. Add the mixture and level it with the back of a spoon.

8. 8

   Bake the cake

   Bake in an oven preheated to 180°C until a golden crust forms on the surface.

9. 9

   Check for doneness

   This should take about 45 minutes. Before taking the cake out of the oven, test it with a skewer.

10. 10

    Cool before serving

    Remove the cake from the oven and leave it to cool before serving.

What is hazelnut cake?

Hazelnut cake is a nut-based Italian bake, with ground hazelnuts giving it a deep, toasted flavour. This version combines them with cocoa for richness and lemon zest for a fresh aromatic note.

Toasting the nuts before grinding brings out their flavour, while the simple bowl-mixing method keeps the preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 11g protein, 48g carbs, 32g fat.

The hazelnuts and butter contribute most of the fat, while the flour, sugar and cocoa provide much of the carbohydrate; egg yolks add some protein and fat. Pair a slice with fresh fruit or plain yoghurt to make a more balanced snack.

Getting the hazelnuts ready

Toast first: the recipe gives the nuts about 10 minutes at 180°C, which helps develop their flavour before they go into the batter.

Rub gently: after they cool a little, use a tea towel to loosen the skins. A few remaining flecks are fine; grind the nuts finely for an even cake texture.

Mixing the batter

Sift the dry ingredients: pass the flour and cocoa through a sieve before adding them to the bowl to help distribute them evenly.

Check the consistency: the mixture may be firm because it contains ground nuts and softened butter. Add a few tablespoons of milk only if needed to make it easier to combine and spread.

Balancing the flavours

Cocoa and hazelnuts: cocoa adds a darker, more rounded flavour, while the toasted nuts remain the main feature of the cake.

Lemon zest: grate the zest from an unwaxed lemon, taking care not to include much of the bitter white pith. The pinch of salt helps bring the other flavours into focus.

Baking and doneness

Look for the cue: bake at 180°C until the top has a golden crust; the stated baking time is about 45 minutes.

Test the centre: insert a skewer before removing the cake. If it comes out with wet batter attached, continue baking and check again; a few moist crumbs are less concerning than raw mixture.

Serving the cake

Let it cool before serving, as the recipe directs. This gives the cake time to settle and makes it easier to cut.

Serve a slice with coffee or tea, or add plain yoghurt or fresh fruit alongside for a less rich contrast.

Recipe notes & tips

• Use softened butter so it is easier to mix into the nut mixture.
• Let the toasted hazelnuts cool slightly before rubbing off their skins.
• Grind the hazelnuts finely so they blend well into the batter.
• Add milk gradually only if the mixture is too firm to spread.
• Grease and flour the tin thoroughly to help the cake release.
• Start checking with a skewer at around the stated 45-minute baking time.

Variations

• Extra lemon: add a little more finely grated zest for a brighter aroma.
• More cocoa: increase the cocoa slightly for a deeper chocolate note, while keeping the mixture workable.
• Spiced version: add a small pinch of cinnamon to complement the toasted nuts.
• Coffee pairing: serve each slice with espresso for a classic coffee-break combination.
• Fruit on the side: offer sliced pear or berries alongside the cake for a fresh contrast.

Common mistakes to avoid

• Burnt hazelnuts: watch them closely during the 10-minute toast, as nuts can darken quickly.
• Hot nuts in the processor: let them cool slightly before grinding so they are easier to handle.
• Overmixing by eye: combine thoroughly, but stop once the ingredients are evenly incorporated.
• Too-stiff mixture: loosen it with a few tablespoons of milk, as directed, rather than forcing it into the tin.
• Skipping the skewer test: check the centre before removing the cake, since the surface crust alone does not confirm doneness.
• Cutting it while hot: let the cake cool before serving so it has time to settle.

How to store

Once completely cool, store the cake in an airtight container at room temperature and eat within 3 days. Reheat a slice briefly in a low oven if you prefer it warm.

Frequently asked questions