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A round hazelnut cake, drizzled with liqueur on a wire rack with one slice removed. Tried & Tested

Rich hazelnut cake

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This cake is lightly spiced with cinnamon and has a crunchy texture from the roasted hazelnuts. Try it with coffee or hazelnut liqueur drizzled on top.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Butter (unsalted)
  • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 110g 4 oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
  • 1tsp 1tsp Cinnamon
  • 2 2 Egg(s) (free range)
  • 225g 8 oz Hazelnuts roasted, chopped.

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20 cm (8 in) circle tin.

  2. Classic mode Step 2

    Melt the butter in a pan over a low heat and add the sugar, stirring until the sugar has dissolved completely. Remove from the heat and cool slightly.

    Ingredients for this step

  3. Classic mode Step 3

    Sift the flour and cinnamon into a mixing bowl and make a well in the centre. Pour in the butter mixture and stir well.

    Ingredients for this step

  4. Classic mode Step 4

    Beat in the eggs and nuts, mixing well then spoon into the prepared tin and level the surface.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 225g 8 oz Hazelnuts roasted, chopped.
  5. Classic mode Step 5

    Bake for 30-45 minutes until golden brown and cooked through. Cover with greaseproof paper if the cake is browning too quickly during the cooking time.

  6. Classic mode Step 6

    Cool in the tin, and then turn out onto a wire rack to cool down.