Description
This Christmas Hazelnut Cake is a moist, nutty dessert perfect for holiday celebrations. Combining ground hazelnuts with a tender crumb, it offers a rich flavor and delightful texture that is sure to impress your guests and become a festive favorite.
Ingredients
Scale
Main Ingredients
- 2 cups ground hazelnuts
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the cake evenly.
- Prepare the pan: Grease and flour a 9-inch round cake pan to prevent the cake from sticking and ensure easy removal after baking.
- Cream butter and sugar: In a bowl, beat together the softened butter and sugar until light and fluffy to create a smooth base for the batter.
- Add eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to ensure a uniform batter.
- Stir in vanilla: Add the vanilla extract to the wet mixture to enhance the cake’s flavor with a warm aromatic note.
- Combine dry ingredients: In a separate bowl, mix the ground hazelnuts, all-purpose flour, baking powder, and salt, ensuring even distribution of the leavening agents and nuts.
- Mix dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk. This careful incorporation keeps the batter smooth and prevents lumps.
- Pour batter into pan: Transfer the combined batter into the prepared cake pan, spreading it evenly for uniform baking.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes, checking doneness by inserting a toothpick—it should come out clean when the cake is ready.
- Cool and serve: Allow the cake to cool completely in the pan or on a rack before slicing and serving to ensure the best texture and flavor.
Notes
- You can toast the hazelnuts before grinding for a deeper nutty flavor.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- Use whole milk for a richer cake, but any milk variant can be substituted based on preference.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
