Friday, May 10, 2013

Hazelnut Cake

This cake may just look like you have gone the extra mile for someone. In actuality, the only extra mile may just be finding ground hazelnuts. Almost gluten free, low fat and low sugar, a slice of this is too good to pass up.
Ingredients for cake:
  • 4 Tbsp flour
  • 4 tsp baking powder
  • 8 eggs
  • 1/2 cup sugar
  • 2 cups ground hazelnuts
  • 1 tsp almond extract
  1. Grease 2 - 8 inch round or square cake pans. Line with wax paper cut to size of bottom and grease again.
  2. Mix flour and baking powder. Set aside.
  3. Using hand mixer, blend eggs and sugar well until pale yellow in color.
  4. Add ground hazelnuts and almond extract. Beating well, then stir in flour and baking powder.
  5. Pour into prepared pans and bake until cake tests done, about 30 minutes at 350 F.
  6. Invert onto cooling rack, peel off wax paper and allow to cool.
  7. Fill with whipped cream frosting, cover sides and top and decorate with toasted nuts as desired.
  • 2 cups whipping cream
  • optional choices of flavoring in whipped cream - (1) hazelnut spread to taste (2) caramel flavored sweetened condensed milk, to taste  (3) 2 Tbsp of instant chocolate pudding mix OR instant vanilla pudding mix
  • 1 cup toasted, sliced almonds or chopped hazelnuts
Beat whipping cream until stiff, adding a Tbsp of sugar or any of the optional flavorings. A small amount of instant vanilla pudding mix helps stabilize the cream for piping it. I added an extra layer of hazelnut spread in the cake as seen on the photo. Photo below was taken when cake was partially frozen.

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  1. I personally got to taste this fantastic cake! It was delicious, and a recipe worth sharing and trying. Thanks for making it for us Anneliese :)

  2. That is gorgeous, Anneliese... and making an almost gluten free cake gluten free, just substitute the 4 tbsp flour for an equal amount of a gluten free all purpose flour mix or your own mix - 3 tbsp millet and 1 tbsp arrowroot flour/starch with a pinch of xanthan gum.

  3. That looks like perfection! Happy Mum's Day to you and yours this weekend.

  4. My German friend throughout highschool used to make this! I loved it so much and haven't had it in years.
    Thanks for sharing the recipe.... I can't wait to try it.

    Just a note.... she used to tell me that it was flourless and was made from semolina and hazelnuts. Have you ever seen that version?

    1. I have a flourless version given to me by a friend in Germany. I have had trouble finding ground hazelnuts.

  5. I wanted to let you know that my complimentary cookbook arrived. It is beautiful! I can't wait to start trying out some of the recipes. Thank you so much.

    Vicki Koons

  6. Hey, I think this website is poaching your recipes and posting them as their own. They list of recipes and the names beside them seem identical to lists I've seen on here. They are at:

  7. Anonymous,
    Thank you for allerting us to what could easily look like how you described it, but thankfully, this site is part of our blog . . . if you scroll down and look at the indexed categories, it is the mennonite recipes category. Each category is linked as a seperate blog for ease of navigating. That's how it was set up. We appreciate your care.It may be a good idea to add our logo to each of those blogs.

  8. I've been waiting for a recipe like this. Definately on my party cake list.

  9. Where do you get ground hazelnut?

    1. You would need to check your local markets.
      A more inexpensive way, if you have a food processor or coffee grinder,
      you could grind your own.

  10. You can often buy hazelnuts from a farm at the very end of Mt. Lehman road in Abbotsford. They are available in the fall. :)

  11. Anneliese, did you freeze the cake before decorating or after? This cake looks amazing and I am looking forward to trying it out. My experience is that your recipes never fail!

    1. I froze it totally decorated with a cake hood ... in fact... I pulled out the frozen cake, served half of it and put the other half back in the freezer for another time. It keeps well. One hint, if you use the hazelnut spread, you want to thaw it to a consistency where the spread has softened. At least, I like it better that way.
      Thank you.