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Rich Hazelnut Cake

Published: Updated:

1 Reviews

Total Time
1h 10m
Prep Time
Bake Time
Serves 12
Serves 12

About the bake

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.

8 ingredients6 steps


    1. 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. 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.

    3. 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.

    4. Step 4

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

    5. 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. Step 6

      To make the icing, stir the icing sugar and liqueur together in a bowl until smooth. When your cake is almost cool, gently prick your cake and drizzle the icing over the top. This will allow the icing to seep in to the sponge and cover the top of the cake. 


    • For the Cake

      • 175gButter (unsalted) 
      • 110gBillington's Unrefined Golden Caster Sugar 
      • 110gSelf-raising wholemeal flour 
      • 1 tspCinnamon 
      • 2Egg(s) (free range) 
      • 225gHazelnuts (roasted, chopped.) 
    • For the Icing

      • 225gSilver Spoon Icing sugar 
      • 2 tbspHazelnut or coffee liqueur 

    1 Baker Ratings

    This was lovely. Keep your eye on it and don't over bake. I found 30 minutes was quite enough. I also replaced one third of the flour with hazelnut flour (purchased in France). Very moreish!

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