Hazelnut cake recipe

Recipe by Neil Morris


Region: Castilla-La Mancha

Preparation: 20 minutes

Cooking time: 40-45 minutes

Oven temp: 180°C / 355 °F

Difficulty: easy

Serves: 4+


Spain has so many delicious cake recipes. Take a stroll round any Spanish town and you will encounter the enticing window displays of the pastelerias, where the cakes, biscuits and pastries are lovingly displayed in an attempt to lure you in! And they generally succeed!

Cakes made with fruit and nuts are very popular in Spain and will vary from region to region depending on the local produce available. This hazelnut cake recipe is a very simple country recipe and is inspired by the region of La Mancha where simple sweet cakes have been made for centuries using the best local ingredients available.

This is a cake that can be cooked by anyone and the recipe can be easily adapted to add different flavours of your choice. It is perfect with coffee but even better with nice glass of sweet sherry!

Shopping list

  • 125g unsalted butter at room temperature (mantequilla sin sal)
  • 125g caster sugar (azúcar en polvo)
  • 2 large eggs (huevos)
  • milk (leche)
  • 225g plain flour (harina)
  • 1 heaped tsp baking powder (levadura en polvo)
  • salt (sal)
  • 100g hazelnuts (avellanas)
  • 100g raisins (pasas)
  • 150ml sherry (jerez)
  • 1 -2 tbsp golden caster sugar (azúcar en polvo dorado)

Method for hazelnut cake recipe

Began by pre-heating the oven and greasing a cake/loaf tin with butter. Line the bottom of the tin with baking paper to make the cake easy to remove.

Soak the raisins in the sherry for about 20 minutes to soften them and roughly chop the nuts with a large knife and put to one side.

Next, dice the butter and place in a large bowl and with the caster sugar and cream together with a wooden spoon until you have a smooth butter cream texture.

Beat the eggs in a measuring jug and top up with milk to a total of 200ml. Add a small amount at a time to the butter mixture and keep mixing well until it is all added. The mixture will be smooth but slightly grainy.

Sieve in the flour and baking powder and add a pinch of salt, continue to mix well. You will now have quite a thick but smooth mixture and can stir in the drained raisins and the roughly chopped hazelnuts.

Spoon the mixture into the tin and smooth the top with the back of an oiled spoon and then cut a line or two in the top with a knife (this gives a nice visual look when it rises). Dust over one or two tablespoons of golden caster sugar (to taste) before baking in the middle of the oven for 40-45 minutes (depending on oven) or until a skewer comes out nearly clean when inserted into the cake.

Remove from the oven and leave to cool in the tin for at least half an hour before turning out and serving.

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