Hazelnut Loaf Cake Recipe

Name: Hazelnut Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tbsp (1 1/2 sticks) butter, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 None eggs; 2 cups self-rising flour; 1 tsp baking powder; 1 1/3 cups hazelnuts (with skins), coarsely chopped; 2/3 cup cherry jam; 1 2/3 cups powdered sugar; 2-3 tbsp lemon juice

Servings: persons

½ tbsp (1 1/2 sticks) butter, softened
1 cup granulated sugar
1 tsp vanilla extract
3 None eggs
2 cups self-rising flour
1 tsp baking powder
1 1/3 cups hazelnuts (with skins), coarsely chopped
2/3 cup cherry jam
1 2/3 cups powdered sugar
2-3 tbsp lemon juice

1
Preheat the oven to 350u00b0F. Grease and line an 8 x 5-inch loaf pan with parchment paper, extending the paper over long sides for handles.
2
Beat the butter, sugar and vanilla extract in a large bowl with an electric mixer until very pale and creamy. Gradually beat in the eggs one at a time. Fold in the combined flour and baking powder. Fold in 3/4 cup of the chopped hazelnuts. Spoon into the prepared pan, smoothing the top.
3
Bake for 1-1 1/4 hrs or until risen, golden and a toothpick inserted into the cake comes out clean. Cover loosely with foil after 45 mins if the cake starts to over-brown. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4
Slice the cake horizontally into 3 layers. Sandwich back together with the cherry jam. Mix the powdered sugar and lemon juice in a bowl to make a smooth thick icing. Drizzle over the top of the cake then sprinkle with the remaining hazelnuts. Let stand until the icing has set.

744

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ tbsp (1 1/2 sticks) butter, softened, 1 cup granulated sugar, 1 tsp vanilla extract, 3 None eggs, and more.

Yes, Hazelnut Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Loaf Cake

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