Hazelnut Cake Recipe

4.50 from 2 votes

This Italian hazelnut cake recipe is fluffy and soft, with a beautiful nutty flavor. It is so simple and doesn't need any frosting.

Prep Time5

Cook Time40

Total Time45

Course: Baking, Cake

Cuisine: Italian

Servings: Servings

Calories: 263kcal

Author: Radwa

Roast the hazelnuts in a large skillet over medium heat for 10-15 miutes.
1 ½ cups whole hazelnuts
Preheat the oven to 350°F (180°C) and line a 22 cm baking pan with parchment pepper.
Place the flour, hazelnuts, orange zest, baking powder, and salt in the food processor and beat until the hazelnuts are finely ground.
1 ½ cups whole hazelnuts, 1 tablespoon orange zest, 1 teaspoon baking powder, ½ teaspoon salt, 2 cups all purpose flour
Now, cream the butter and sugar together until fluffy.
¾ cup butter, 1 cup granulated sugar
Add the eggs, one at a time, until incorporated.
2 eggs
Now, add the flour mixture and the milk, and whisk until combined.
¼ cup milk
Scoop the batter into the baking pan and bake for 40-45 minutes.
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.

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