Bakery-style homemade cake / dessert
Soft, golden, and deeply nutty, this bakery-style homemade hazelnut cake has a tender crumb, a toasted aroma, and a simple powdered sugar finish. It is elegant enough for a dessert table and warm enough for afternoon coffee.
Recipe video
Heat the oven to 175°C / 350°F. Wash hands, use clean utensils, then grease a 20 cm / 8 in round cake pan and line the base with parchment.
Toast the hazelnuts on a clean tray for 8–10 minutes, just until fragrant and lightly golden. Cool completely before grinding or handling.
Grind the cooled hazelnuts with 30 g / 1 oz of the flour until fine and sandy, not oily or pasty.
Whisk the remaining flour, hazelnut meal, baking powder, and salt until evenly mixed.
Beat the softened butter and sugar for 3–4 minutes, until pale, fluffy, and creamy.
Beat in the eggs one at a time, mixing well after each addition.
Stir together the yogurt, milk, vanilla, and orange zest.
Fold the dry mixture and yogurt mixture into the butter mixture in alternating additions. Stop as soon as the batter is smooth and thick.
Spoon the batter into the pan, level the top, tap gently, and scatter the chopped hazelnuts over the surface.
Bake for 40–45 minutes, until golden, risen, and a skewer inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes so the crumb can settle.
Unmold carefully and cool completely on a wire rack before finishing.
Dust with powdered sugar just before serving.
Slice with a clean sharp knife and serve with espresso, tea, or softly whipped cream.
