Almond & Hazelnut Cake Recipe

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print


  • Eggs 4
  • Superfine sugar 7 tbsp
  • Almonds(ground) 1/2 cup
  • Hazelnuts(ground) 1/2 cup
  • All purpose flour 1/3 cup
  • Slivered almonds 1/2 cup
  • For Filling:
  • Dark chocolate 3, 1/2 ounces
  • Butter 1 tbsp
  • Olpers cream 1, 1/4 cups
  • Confectioners sugar to dust
  • Cooking Directions


    1. Grease two 7 inch round sponge cake layer pans and line with sheets of baking parchment.

    2. Beat the eggs and superfine sugar together in a large mixing bowl with an electric mixer for about 10 minutes, or until the mixture is very light and foamy and the beater leaves a trail that lasts a few seconds when lifted.

    3. Fold in the ground nuts, sift the flour and fold in with a metal spoon or spatula.

    4. Pour into the prepared pans.

    5. Scatter the slivered almonds over the top of one of the cakes.

    6. Bake both cakes in a preheated oven at 375F for 15-20 minutes, or until springy to the touch.

    7. Cool the cakes slightly in the pans.

    8. Carefully remove the cakes from the pans and transfer them to a cooling rack to cool completely.

    9. To make the filling, melt the chocolate, remove from the heat, and Stir in the butter.

    10. Let cool slightly.

    11. Whip the cream until just holding its shape, then fold in the melted chocolate until mixed.

    12. Place the cake without the extra almonds on a serving plate and spread the filling over it.

    13. Allow to set slightly, then place the almond topped cake on top of the filling and chill for about 1 hour.

    14. Dust with confectioners sugar and serve.