Turkish Hazelnut Cake

Name: Turkish Hazelnut Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 200 g hazelnuts; 180 g all-purpose flour; 150 g sugar; 4 piece eggs; 120 g butter; 2 tsp baking powder; 1 tsp vanilla extract; 60 ml milk; 1 pinch salt

Fındıklı Pasta

This moist Turkish hazelnut cake offers a rich, nutty flavor with a tender crumb and subtle sweetness. The cake has a beautiful golden color with crushed hazelnuts throughout, creating delightful textural contrast. Perfect for afternoon tea or special celebrations when you want an elegant dessert that showcases Turkey's famous Black Sea hazelnuts.

Recipe Details

Prep 20 min

Cook 40 min

Servings 8

Difficulty Medium

Fındıklı Pasta hails from Turkey's Black Sea region, particularly around Giresun and Ordu, where the world's finest hazelnuts are grown. This traditional cake has been a beloved dessert in Turkish households for generations, often served during special occasions and family gatherings. The cake's popularity stems from the abundance of high-quality hazelnuts in the region, making it both accessible and deeply rooted in local culinary traditions. This hazelnut cake delivers an incredibly moist texture with a dense yet tender crumb that melts in your mouth. The ground hazelnuts infuse every bite with their distinctive buttery, slightly sweet flavor, while whole hazelnuts add delightful crunch. The aroma while baking is intoxicating – warm, nutty, and comforting – filling your kitchen with the essence of toasted hazelnuts. The finished cake has a beautiful golden-brown color with visible hazelnut pieces scattered throughout, creating an rustic yet elegant appearance. When sliced, it reveals a rich, moist interior that stays fresh for days. The flavor is sophisticated but not overpowering, with the hazelnuts providing depth without being too heavy. This cake is perfect for afternoon tea, coffee gatherings, or as a finale to a dinner party. It pairs wonderfully with Turkish tea or coffee, and the nutty richness makes it satisfying without being overly sweet. The cake improves with age, becoming even more moist and flavorful after a day or two.

Ingredients

200 g hazelnuts
180 g all-purpose flour
150 g sugar
4 piece eggs
120 g butter
2 tsp baking powder
1 tsp vanilla extract
60 ml milk
1 pinch salt

Instructions

Toast hazelnuts properly

Spread hazelnuts on a baking sheet and toast in preheated oven at medium heat (180°C) for 8-10 minutes until fragrant and lightly golden. Remove skins by rubbing with a clean kitchen towel while still warm. Do not over-toast as they will become bitter.
Prepare hazelnut mixture

Reserve 50g whole hazelnuts for decoration. Grind remaining 150g hazelnuts in food processor over medium speed for 30-45 seconds until finely ground but not paste-like. The texture should resemble coarse breadcrumbs. Do not over-process into hazelnut butter.
Cream butter mixture

Melt butter and let cool slightly. Beat eggs and sugar with electric mixer on medium-high speed for 4-5 minutes until pale, fluffy and doubled in volume. The mixture should fall in ribbons when lifted. Do not under-beat as this affects the cake's lightness.
Combine dry ingredients

In separate bowl, whisk together flour, ground hazelnuts, baking powder and salt for 30 seconds until evenly distributed. Sift mixture once to ensure no lumps remain. Do not skip sifting as lumps will create dense spots in the cake.
Fold ingredients gently

Add melted butter and vanilla to egg mixture, then fold in flour mixture alternating with milk over low speed or by hand for 1-2 minutes until just combined. Batter should be smooth and thick. Do not overmix or cake will be tough.
Bake the cake

Pour batter into greased 23cm cake pan, sprinkle reserved whole hazelnuts on top. Bake at medium heat (175°C) for 35-40 minutes until golden and toothpick inserted in center comes out clean. The top should spring back when lightly touched. Do not open oven door for first 25 minutes.

Tips

🔪

Cooking Tips

For extra flavor, toast the hazelnuts until the skins crack and rub them clean while warm. This removes any bitterness and enhances the nutty taste significantly.

🔄

Alternatives

If hazelnuts are unavailable, substitute with equal amounts of ground walnuts or almonds, though the authentic flavor will be different and less distinctively Turkish.

🍽

Serving & Storage

Serve at room temperature with Turkish tea or coffee. Store covered for up to 4 days at room temperature - the cake actually improves in flavor and moisture after the first day.