Lemony Hazelnut Cake With Fall Fruit & Cardamom

Name: Lemony Hazelnut Cake With Fall Fruit & Cardamom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the honey-lemon glaze:; 2 tablespoons honey; 2 tablespoons lemon juice; For the cake:; 6 tablespoons unsalted butter; 120 grams all-purpose flour; 120 grams hazelnut flour, sifted or whisked to remove any clumps; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cardamom; 3/4 cup light brown sugar; 2 eggs; 3/4 cup plain, full-fat yogurt; 1 teaspoon lemon juice; 2 teaspoons vanilla extract; 6 to 8 ripe figs or 2 Bartlett pears, thinly sliced from top to bottom; Nigella seeds, for sprinkling (optional)

Servings: persons

For the honey-lemon glaze:
2 tablespoons honey
2 tablespoons lemon juice
For the cake:
6 tablespoons unsalted butter
120 grams all-purpose flour
120 grams hazelnut flour, sifted or whisked to remove any clumps
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
3/4 cup light brown sugar
2 eggs
3/4 cup plain, full-fat yogurt
1 teaspoon lemon juice
2 teaspoons vanilla extract
6 to 8 ripe figs or 2 Bartlett pears, thinly sliced from top to bottom
Nigella seeds, for sprinkling (optional)

1
Mix the honey and lemon juice together in a small bowl and set aside.
2
Preheat the oven to 375u00b0 F and grease the bottom and sides of a 9- to 10-inch pie plate or tart pan (if your pan is shallow, don't fill the batter to the brim-just put in as much fits and bake the rest into cupcakes or a second cake). Melt the butter on the stovetop or in the microwave and set aside to cool.
3
In a large bowl, whisk together the flours, baking soda, salt, and cardamom.
4
Using a handheld electric mixer or a stand mixer with the whisk attachment, mix the sugar with the eggs until completely incorporated.
5
Whisk the yogurt together with the lemon juice and the vanilla extract, then add to the sugar-egg mixture and mix to combine. Stir in the melted butter.
6
Pour the wet ingredients into the dry, then use a rubber spatula to fold until just combined, with no dry patches remaining.
7
Transfer to the prepared pan, using a spatula to spread the batter evenly. Arrange the pear slices over top of the cake, then bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few crumbs. The pears add moisture to the cake, which means any exposed areas (like those near the perimeter) might brown faster. If this happens, use foil to tent the cake so that no areas burn as the center continues to cook.
8
When the cake is finished, give the honey-lemon glaze a stir, then drizzle it over top of the cake, allowing it to absorb into the cake itself and the fruit on top. Sprinkle with the nigella seeds, then allow to cool at least slightly before slicing and serving.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: For the honey-lemon glaze:, 2 tablespoons honey, 2 tablespoons lemon juice, For the cake:, and more.

Yes, Lemony Hazelnut Cake With Fall Fruit & Cardamom 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.

That's it — enjoy your meal!