Hazelnut cake

    40 min

    A wonderfully nutty hazelnut cake that is so extremely simple to make. You can also make it with almonds instead of hazelnuts. To make your own ground nuts, simply add the whole nuts to a food processor and process in short bursts till you achieve a fine crumbly mixture.

    64 people made this

    Serves: 12 

    • 2 eggs
    • 225g caster sugar
    • 1 teaspoon vanilla extract
    • 125ml milk
    • 1 tablespoon rum
    • 250g plain flour
    • 4 teaspoons baking powder
    • 250g ground hazelnuts
    • For the glaze
    • 1 heaped teaspoon instant coffee granules
    • 1 tablespoon hot water
    • 200g icing sugar
    • 1 tablespoon melted butter

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Grease a 20x30cm cake tin and preheat the oven to 190 C / Gas 5.
    2. Beat the eggs with the sugar and vanilla until light and creamy. Add the milk and rum. Mix the flour, baking powder and the ground hazelnuts into the mixture. Spread the cake mixture over the prepared tin and bake in the preheated oven for about 25 minutes.
    3. In the meantime, prepare the glaze. Mix the coffee granules with 1 tablespoon hot water mix. Pour over the icing sugar, add the butter and mix. You can add more coffee-water mix or icing sugar to achieve your desired consistency.
    4. Immediately after baking, spread the glaze over the cake. Leave to cool and cut into squares or slices.

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    Reviews & ratings
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    Reviews in English (4)


    Great cake and really easy to make gluten free . Love that there's no butter in it too!  -  16 Jul 2011


    Very easy and delicious with a sort of European feel to it because of all the nuts and the coffee glaze. I used less icing sugar in the glaze (150g) and it still seemed thick enough.  -  08 Oct 2014


    Put heaped tsp mixed spice in as I didn't use rum, but wanted a spicier flavour. Texture was perfect, though I did have to cook it for about 10 mins longer than stated. I used a loaf tin. Perfect way to use up some of the hazel nuts from the garden  -  18 Aug 2017