Hazelnut Easter Egg Cake
User Reviews
5
-
Cook Time
25 mins
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Servings
10
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Calories
792 kcal
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Course
Dessert
Hazelnut Easter Egg Cake
Description
This Hazelnut Easter Egg Cake combines hazelnut flour made from toasted nuts with white spelt flour to create a tender, flavorful sponge. The batter is sweetened with a mixture of honey and caster sugar, while lemon zest adds brightness. The cake is baked in two 20 cm tins to create layers. The topping consists of double cream whipped with honey to a soft peak, which adds a subtle sweetness and smooth contrast to the cake texture. Decorating with mini chocolate eggs and primroses completes a festive presentation suited for Easter celebrations.
The combination of toasted hazelnuts and honey-flavored whipped cream gives this cake a distinctive nutty and floral aroma. The texture balances crumbly nut flour and a light sponge, while the creamy filling softens each bite. It is ideal to serve as a dessert or special occasion cake when a slightly less sweet, uniquely textured cake is desired.
Careful not to overwhisk the batter keeps the crumb light and tender, while rubbing off the hazelnut skins after toasting reduces bitterness. The whipped cream should be folded gently to retain airiness. The cake layers need to cool before assembly to prevent melting the cream.
Ingredients
For the cake:
- 115 g hazelnuts 4oz
- 225 g white spelt flour 8oz
- 2 tsp baking powder
- 250 g butter 8.8oz, softened
- 4 egg large
- 125 g caster sugar 4.4oz
- 125 g honey 4.4oz
- lemon zest of one
Honey whipped cream filling and toppings:
- 350 ml double cream 1.5 cups
- 2 tbsp honey
- 400 g mini chocolate eggs 14oz
- primroses to decorate
Instructions
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Line and grease two 20 cm cake tins.
- Toast the hazelnut in the oven for 5 mins, then remove from the oven and let them cool. Rub off most of their skins and whizz in a food processor into hazelnut flour.
- Transfer the hazelnut flour into a large bowl and sift in the spelt flour and baking powder. Then add in all the other cake ingredients and beat using an electric hand whisk or a stand mixer. Do not over mix the cake batter.
- Divide the cake batter evenly between the 2 cake tins, level the tops with a spoon and bake for about 25 mins or until cakes are golden and an inserted skewer comes out clean.
- Remove the cakes from the oven, let them cool for about 5 mins before transferring them to a cooling rack.
- Make the whipped cream by mixing the cream and honey together in a large bowl and whipping till the cream forms soft peaks
- Then transfer one sponge onto the cake tray and spread half of the honey whipped cream on top. Then place the second cake on top and spread the remaining whipped cream on top. Then decorate with the mini chocolate eggs and primroses and serve.
Notes
- To achieve the best flavor, toast hazelnuts briefly and rub off most of the skins before grinding.
- Do not overmix the batter to keep the cake texture tender and light.
- Ensure the cakes have cooled sufficiently before spreading the honey whipped cream to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 69g | 23% |
| Protein | 10g | 20% |
| Fat | 54g | 83% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 172mg | 57% |
| Sodium | 250mg | 10% |
| Potassium | 242mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 177mg | 18% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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