Name: Egyptian Hazelnut Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 5 h
Cuisine: Egyptian
Ingredients: 6 egg whites; 6 tablespoons fine sugar; 1 ½ tablespoons all-purpose flour; 150 g ground hazelnuts (5.3 oz / 1 ½ cups); 6 egg yolks; 3 level tablespoons cornstarch; 6 tablespoons granulated sugar; 340 ml milk (11.5 fl. oz / scant 1 ½ cups); 1 teaspoon vanilla extract; 170 g butter (6 oz / 1 ½ sticks), softened; 200 g granulated sugar (7 oz / 1 cup); 220 ml heavy cream (0.9 fl. oz / scant 1 cup); 130 g ground hazelnuts (4.6 oz / 1 ⅓ cups); 2-3 tablespoons ground hazelnuts; unsweetened cocoa powder

Jump to Recipe·Print Recipe

Let me tell you, this Egyptian Hazelnut Cake Recipe is one of those delightful family treasures I’ve come back to time and time again. It’s got this wonderful, nutty richness from the ground hazelnuts paired with a luscious buttercream and caramel filling that just melts in your mouth. This cake is perfect when you want to impress guests without straying into overly complicated territory — and honestly, it’s one of those recipes that feels like a cozy hug in dessert form.

Whether it’s a special occasion or a quiet weekend treat, you’ll find the Egyptian Hazelnut Cake Recipe really rewarding to make and enjoy. The layered flavors balance beautifully, and the texture is just right — not too dense but with a satisfying nuttiness that keeps you coming back for more. Trust me, once you try this cake, it quickly becomes a go-to, especially if you love anything hazelnut.

Ingredients You’ll Need

All the ingredients in the Egyptian Hazelnut Cake Recipe work hand-in-hand to create a harmonious balance of texture and flavor. Using quality hazelnuts and fresh eggs is key because their natural flavor really shines here. When shopping, try to get fresh, raw hazelnuts and freshly ground cinnamon if you want to tweak it — it brings out more depth.

Egg whites: You’ll use these for the light and airy cake base, so make sure they’re at room temperature for easy whipping.
Fine sugar: This helps to stabilize your egg whites and sweeten the cake just right without graininess.
All-purpose flour: Just a bit to give structure without weighing down the cake.
Ground hazelnuts: Freshly ground is best for that intense nutty flavor and moist texture.
Egg yolks: Essential for the rich buttercream filling, you’ll need to separate these carefully.
Cornstarch: This thickens the filling smoothly without clumps.
Granulated sugar: Used in both cake and fillings to balance sweetness.
Milk: I prefer whole milk for creaminess in the filling.
Vanilla extract: Adds that warm background note everyone loves in desserts.
Butter (soft): Using softened butter makes the filling ultra smooth and spreadable.
Heavy cream: Needed for the caramel filling, brings richness and silkiness.
Ground hazelnuts (for caramel filling): Adds a toasted crunch and scent that pairs perfectly with the caramel.
Unsweetened cocoa powder: For dusting, it brings a subtle bittersweet contrast that finishes the cake beautifully.

Variations

I like to mix things up a bit with this Egyptian Hazelnut Cake Recipe depending on the season or who I’m baking for — it’s so versatile! Whether you want it a little lighter or a touch more indulgent, feel free to experiment with these tweaks and make the recipe your own.

Nut swap: I’ve tried replacing hazelnuts with almonds or walnuts; each nut changes the flavor profile but keeps that lovely texture.
Vegan version: You can use aquafaba in place of egg whites and a dairy-free butter substitute to make it vegan-friendly. It takes a bit of patience but totally doable!
Spiced touch: Adding a pinch of cinnamon or cardamom to the batter brings a nice warm spice note, perfect for holiday gatherings.
Chocolate drizzle: Drizzling melted dark chocolate over the finished cake adds an elegant, rich twist.

How to Make Egyptian Hazelnut Cake Recipe

Step 1: Whip the Egg Whites to Perfection

First things first — separate your eggs carefully to avoid any yolk in the whites, as even a little fat can stop them from whipping up nicely. Let your egg whites come to room temperature for about 30 minutes before starting. Then beat them with the fine sugar until stiff peaks form, which means when you lift your whisk, the peaks stand straight without drooping. This is crucial because it adds that lovely lift and lightness to the cake.

Step 2: Gently Fold in Hazelnuts and Flour

Now, sift your flour to avoid lumps and carefully fold it into the whipped egg whites along with the ground hazelnuts. Use a spatula with gentle motions — you want to keep as much air in the batter as possible. This step may take patience but trust me, it pays off in the texture. If you rush or stir too hard, the cake can turn dense.

Step 3: Bake Until Golden and Springy

Pour your batter into a greased or parchment-lined cake pan and bake at a moderate temperature until the cake turns golden and springs back when lightly touched. I usually test doneness with a toothpick inserted in the center — it should come out clean or with just a few crumbs attached. Avoid overbaking or it might dry out the delicate nutty crumb!

Step 4: Prepare the Buttercream Filling

While the cake cools, whisk your egg yolks with sugar and cornstarch over gentle heat, gradually adding warm milk. Stir continuously until the mixture thickens into a smooth custard. Let it cool a bit before whisking in softened butter and vanilla extract to create a silky, rich filling. This step is a bit like making pastry cream, and getting it smooth makes all the difference between good and great.

Step 5: Make the Caramel Hazelnut Filling

In a separate pan, melt sugar gently until it turns a deep amber caramel — watch carefully to prevent burning. Slowly stir in the heavy cream and mix until smooth, then fold in the ground hazelnuts. This caramel filling adds such a wonderful depth, balancing out the creamy buttercream perfectly. Let it cool before layering.

Step 6: Assemble the Cake with Love

Cut your cooled cake horizontally into layers. Spread a generous layer of buttercream, followed by a layer of the caramel hazelnut filling, then add the next cake layer. Repeat until you use all layers. This assembly stage lets you adjust the ratio of cream to caramel as you like, so don’t hesitate to taste and tweak! Finally, dust the top with cocoa powder and some ground hazelnuts for that signature finish.

How to Serve Egyptian Hazelnut Cake Recipe

Egyptian Hazelnut Cake Recipe - Recipe Image

Garnishes

I love finishing this cake with a few tablespoons of finely ground hazelnuts sprinkled on top — it adds texture and an inviting aroma right away. A light dusting of unsweetened cocoa powder gives a lovely color contrast and a gentle bitterness that balances the sweetness. Sometimes I even add thin curls of chocolate if I want to get fancy!

Side Dishes

This cake pairs beautifully with a simple cup of black tea or espresso — the bitterness cuts through the richness just right. If you’re celebrating, a small bowl of fresh berries or a light yogurt parfait can balance the hazelnut decadence with some brightness and freshness.

Creative Ways to Present

For special occasions, I sometimes serve this cake layered in individual glass cups or jars. It lets the layers shine through, and guests love the personal touch. Another fun idea is to drizzle a warm chocolate sauce over each slice just before serving — it adds drama and a luscious finish.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Egyptian Hazelnut Cake covered in the fridge, wrapped with plastic wrap or in an airtight container, and it stays fresh for up to 3 days. The flavors actually deepen overnight, so sometimes I find it tastes even better the next day. Just be sure to bring it to room temperature before serving for the best texture.

Freezing

Freezing works well if you want to save some for later. I wrap individual slices tightly in plastic wrap, then foil, to prevent freezer burn. When properly wrapped, slices freeze beautifully for up to 2 months. Thaw them in the fridge overnight and then bring to room temperature before enjoying.

Reheating

Since this cake is rich and creamy, I don’t recommend reheating in the microwave as it can separate the buttercream. Instead, I let leftovers warm naturally at room temperature, which usually takes about 30 minutes. If you’re in a hurry, a quick gentle warming in the oven at very low heat (around 275°F/135°C) for 5-7 minutes works too.

FAQs

Can I use store-bought ground hazelnuts?

Yes, you can use store-bought ground hazelnuts, but fresh grinding whole hazelnuts yields a more pronounced flavor and better texture. If using pre-ground nuts, try to buy them fresh or from a reliable source to avoid any rancidity.
Is the cake gluten-free?

This Egyptian Hazelnut Cake Recipe includes a small amount of all-purpose flour, so it isn’t gluten-free as is. However, you can substitute the flour for gluten-free flour blends designed for baking to accommodate gluten intolerance, just keep an eye on texture when baking.
Can I prepare the cake layers ahead of time?

Absolutely! You can bake the cake layers a day in advance and keep them wrapped tightly at room temperature or refrigerated. This makes assembling easier on the day you want to serve the cake.
How do I prevent the egg whites from deflating?

Be gentle when folding in the flour and nuts — use a spatula and fold slowly to keep as much air as possible in the batter. Also, make sure your bowl and utensils are clean and free of grease before whipping the egg whites.
What’s the best way to serve this cake?

Serve the Egyptian Hazelnut Cake slightly chilled or at room temperature alongside tea or coffee. Adding a few fresh berries or a dollop of lightly whipped cream can elevate the experience further.

Final Thoughts

I can’t recommend this Egyptian Hazelnut Cake Recipe enough — it’s a beautiful balance of nutty, creamy, and sweet that feels both comforting and a little decadent. What makes it special for me is not just the taste but the process itself; pulling it together feels like a rewarding project that’s totally worth the effort. So grab your hazelnuts and eggs, and give it a go — I’m pretty sure it’ll become one of your favorites too!