Hazelnut Cake Recipe

This hazelnut cake is a super simple Italian cake called Torta di Nocciole. It’s fluffy and nutty, with a rich hazelnut flavor, and needs no frosting, making it perfect for afternoon tea or dessert.

Hazelnut Cake

I really LOVE this Italian hazelnut cake because it's delicious and so easy to make.

I roast the hazelnuts before grinding them because it gives the cake a deeper, nuttier flavor. I also add orange zest to brighten the cake.

I tested this cake in a 22 cm springform pan, and it gave the cake the perfect thickness. If you love hazelnut desserts, you might also enjoy my Hazelnut Cookies, which are another easy treat made with roasted hazelnuts.

Why You’ll Love This Recipe

• Made with real roasted hazelnuts
• Super easy cake with no frosting needed
• Incredibly soft and fluffy
• made with simple ingredients
• Great for breakfast or a snack with coffee or tea

You'll Need

Here, I will give you an overview of the ingredients I used to make the recipe; all the measurements are in the recipe card.

• Flour: I use all purpose flour (Plain flour).
• Whole hazelnuts (roasted): This is the star of the recipe, and it is the one responsible for the delicious nutty flavor of this cake.
• Orange zest: Orange zest enhances the flavor. You may replace it with vanilla extract.
• Baking powder: It is a leavening agent that makes your cake rise while baking.
• Butter: I use ¾ cup of butter at room temperature.
• Granulated sugar: It is the main sweetening agent.
• Eggs: I use 2 large eggs.
• Milk: I use whole milk.

How To Make Hazelnut Cake - Step By Step

One: Roast the hazelnuts in a large skillet over medium heat for 10-15 minutes.

Note: To roast the hazelnuts, heat the oven and spread them on a baking tray and roast them in the oven at 220 C / 430 F for 10 minutes.

Two: Preheat the oven to 350°F (180°C) and line a 22 cm springform pan or a cake pan with parchment paper.

Three: Place the flour, toasted hazelnuts, orange zest, baking powder, and salt in the food processor and process on high speed until the hazelnuts are finely ground.

Four: Using a kitchen mixer or by hand, cream the butter and sugar together until fluffy.

Five: Add the eggs, one at a time, until incorporated.

Six: Add the flour mixture, followed by the milk, and whisk until well combined/incorporated.

Tip: DON'T overbeat your cake; this will make it too dense. Beat only until the ingredients are properly incorporated.

Seven: Scoop the batter into the prepared pan and bake for 40-45 minutes.

Tip: Baking cake at the center of the oven will make sure that your cake bakes evenly.

Eight: Allow the cake to cool in the tin for 15-20 minutes, then take it out of the tin and put it on a wire rack to completely cool.

Storage and Freezing

Keep this hazelnut cake in a sealed container at room temperature for 2 to 3 days. For longer storage, refrigerate it for up to a week.

You can also freeze the cake for up to a month. Wrap it well in cling film, then place it in a freezer-safe bag and freeze.

More Cake Recipes

• Easy Rock Cakes Recipe
• Jam and Coconut Cake
• Moist Cherry Cake Recipe
• Orange Drizzle Cake
• Lemon Victoria Sponge With Lemon Curd

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