Hazelnut Cake

Hazelnut Cake


This is my favourite cake recipe. How much do I love it? Well, it’s been my birthday cake for the last 5 years running. Pretty much since I was introduced to it.

The original recipe came from my mother-in-law who is a self-taught cook who, legend has it, can create an exact replica of any restaurant meal in her small galley kitchen with mini-fridge.

This is the recipe, and I hope you enjoy it.  I must admit that one of my guilty pleasures is Nutella. So, on my birthday every year, this cake gets iced with Nutella. If that is too much sugar and indulgence for you, I understand! Head over to my blog post on a healthy version of chocolate hazelnut spread.

Enjoy the cake!


Hazelnut Loaf Cake

Makes 12 Slices

This cake doesn’t contain flour, but you would never know it. The eggs and hazelnuts combine to provide more protein than most cakes.

  • Preheat oven to 350°F (180°C)
  • 9-by-5 inch (23 by 12.5 cm) metal loaf pan, greased and lined with parchment paper


  • 6 large eggs
  • 3/4 cup (175 mL) granulated sugar
  • 1 package (0.32 oz/ 9 g) vanilla sugar (see tip below)
  • 3 1/2 cups (875 mL) ground hazelnuts (about 14 oz/ 400 g)
  • 2 1/2 tbsp (37 mL) dry bread crumbs
  • 2 tsp (10 mL) baking powder



  1. In a large bowl, beat eggs, granulated sugar and vanilla sugar until frothy and pale. Add hazelnuts, bread crumbs and baking powder and fold until well combined. Pour into prepared loaf pan, smoothing top. IMG_2320         IMG_2321
  2. Bake in preheated oven for 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.



Vanilla sugar is available in small paper envelopes in the baking section of well-stocked supermarkets and at some specialty baking stores. If you don’t have it, add 2 tsp (10 mL) more granulated sugar and stir in 1 1/2 tsp (7 mL) vanilla extract with the hazelnuts.

If ground hazelnuts aren’t available, buy whole hazelnuts and pulse them in a food processor until finely ground. [/important]

Make Ahead:

Place the cooled cake in an airtight container and refrigerate for up to 3 days, or wrap individual pieces in plastic wrap, then place in an airtight container or sealable plastic bag and freeze for up to 1 month. Wrap slices individually before placing them in the container, if desired, to make them easier to grab on the go.


Nutrition Analysis per Slice

Calories  214          Sodium 96 mg                 Fiber  2 g

Fat  15 g                   Carbohydrate  15 g          Protein  7 g

This recipe courtesy of Traude Ohle.

Excerpted from The Essential Cancer Treatment Nutrition Guide & Cookbook by Jean LaMantia © 2012 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

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