Ingredients
Scale
- 2 cups hazelnuts, toasted and finely ground (substitute with almonds or walnuts if preferred)
- 1 cup all-purpose flour (can replace half with whole wheat for a nuttier texture)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (use coconut sugar for a deeper caramel note)
- 4 large eggs, at room temperature
- ½ cup unsalted butter, melted and cooled (substitute with coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- ½ cup whole milk or almond milk
- Zest of 1 orange (optional, but Mama Lou swore by it for a bright, fresh hint)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release. I always remember Mama Lou’s gentle hands smoothing the batter into the pan, a moment of calm before the magic.
- Toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until fragrant and slightly browned. Let them cool, then rub them in a clean towel to remove skins before grinding finely. This step fills the kitchen with a warm, inviting aroma that reminds me of home.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together until pale and fluffy, about 4-5 minutes. This was always Ouma’s favorite part—watching the mixture turn light and airy felt like magic.
- Slowly add the melted butter, vanilla extract, and orange zest to the egg mixture, folding gently to combine. The orange zest is optional but adds a lovely brightness that Mama Lou insisted on.
- Alternate adding the dry ingredients and milk to the wet mixture in three additions, beginning and ending with the dry ingredients. Fold gently until just combined to keep the batter light.
- Finally, fold in the ground hazelnuts until evenly distributed. The texture at this stage is thick and slightly grainy from the nuts—exactly how it should be.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it—the top should be golden and the edges pulling slightly away from the pan.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. The anticipation of that first slice is something I always shared with Ouma, both of us sneaking tastes before dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
