Egyptian Hazelnut Cake
A traditional Middle Eastern dessert featuring rich hazelnut flavors, layered with buttercream frosting and caramel sauce.
Ingredients
Cake Ingredients
- 1 cup hazelnuts, ground
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs Should be at room temperature
- 1 tsp baking powder
- 1/2 tsp vanilla extract
Frosting and Filling
- 1 cup buttercream frosting
- 1 cup meringue Can be substituted with whipped cream
- 1 cup caramel sauce For filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, combine the ground hazelnuts, flour, and baking powder. Mix well.
- In a separate bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each one.
- Stir in the vanilla extract.
- Gradually mix in the flour and hazelnut mixture until well combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Assembly
- Once cooled, layer the cakes with buttercream, meringue, and caramel sauce.
- Decorate the top with additional buttercream and garnish with hazelnuts.
Notes
Store in an airtight container at room temperature for up to three days. Refrigerate for up to a week.