Swiss hazelnut cake, often called Haselnusstorte, is a tender, buttery cake made with toasted ground hazelnuts, eggs, and a little flour. Swiss home and regional versions vary, but this one keeps the nut flavor at the center and is easy to serve plain, with fruit, or alongside coffee.
Ingredients
- 2 cups (240 g) whole hazelnuts, preferably blanched or with most of the skins removed
- 4 large eggs, separated and at room temperature (about 200 g without shells)
- ¾ cup (150 g) granulated sugar, divided
- 7 tablespoons (100 g) unsalted butter, softened
- ½ cup (65 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- 1 teaspoon (2 g) finely grated lemon zest
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (15 g) confectioners’ sugar, for serving (optional)
- ⅓ cup (110 g) apricot or raspberry jam, for serving (optional)
Instructions
- Set a rack in the middle of the oven and heat it to 350°F (175°C). Line the base of a 9-inch (23 cm) springform pan with parchment and lightly butter the sides. Spread the hazelnuts on a rimmed baking sheet and toast them for about 8 minutes, stirring once, until fragrant and lightly golden. Keep an eye on them near the end; nuts can go from toasted to scorched quickly. Let them cool for 10 minutes before grinding.
- Rub the cooled nuts in a clean kitchen towel to loosen any remaining skins. A few flecks of skin are fine. Pulse the nuts in a food processor until finely ground, stopping while the mixture still looks like coarse crumbs. Do not keep processing once the nuts start clumping or turning glossy, since that means their oils are being released and the cake can become heavy. Transfer the ground nuts to a bowl and stir in the flour, baking powder, and salt.
- In a large bowl, beat the softened butter with ½ cup (100 g) of the sugar for 2 to 3 minutes, scraping the bowl once, until the mixture looks creamy and a little lighter. Beat in the egg yolks one at a time, then mix in the lemon zest and vanilla. Add the hazelnut and flour mixture and stir just until no dry patches remain. The batter will be thick at this stage.
- In a clean, grease-free bowl, beat the egg whites until foamy. With the mixer running, add the remaining ¼ cup (50 g) sugar gradually, then beat until the whites form glossy peaks that hold their shape when the beaters are lifted. Avoid beating until they look dry or grainy; dry whites are harder to fold in smoothly.
- Stir about one-quarter of the beaten whites into the hazelnut batter to loosen it. Gently fold in the rest in two additions, using a broad spatula and turning the bowl as you work. Stop as soon as the batter is evenly colored, with no large white streaks. A few small streaks are less damaging than folding too long and deflating the mixture.
- Scrape the batter into the prepared pan and smooth the top without pressing it down. Bake for about 40 minutes, until the top is golden, the center springs back lightly, and a thin skewer inserted in the middle comes out without wet batter. Because this is an egg-based cake, USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes; check the center with a food thermometer and make sure it reaches at least that temperature. If the top browns early, loosely lay foil over it for the remaining bake.
- Set the pan on a rack and leave the cake to cool for 10 minutes. Run a thin knife around the edge, release the springform ring, and let the cake cool completely, about 60 minutes total from the time it comes out of the oven. The crumb firms as it cools, so wait before slicing. Dust with confectioners’ sugar just before serving, or offer a little jam at the table.
Tips
- Choose the right grind. Fine, sandy hazelnut crumbs help the cake hold together while keeping its texture pleasantly nutty. If you are using a food processor, pulse in short bursts and check frequently. A small amount of slightly coarser nut is fine, but a paste will make the batter oily and dense.
- Use room-temperature eggs and butter. Cold ingredients can make the butter mixture look curdled and make the whites harder to fold in evenly. If you forgot to warm the eggs, place them in a bowl of lukewarm water for about 10 minutes; do not use hot water.
- Make a practical flour swap if needed. A cup-for-cup gluten-free baking blend can replace the all-purpose flour, though the cake may be a little more delicate. For a more traditional nut-forward texture, you can use ⅓ cup (40 g) flour instead of ½ cup, but expect a softer cake that needs careful cooling before slicing.
- Prevent sticking and overbrowning. Parchment on the pan base makes release easier, and a light butter coating helps the sides brown evenly. If your oven runs hot or has a strong top element, check the cake a few minutes before the suggested bake time and tent it loosely with foil if needed.
Serving Suggestions
Serve slices at room temperature so the butter and toasted hazelnut aromas come through. A light dusting of confectioners’ sugar is enough for an everyday finish; for a more dessert-like plate, add a spoonful of softly whipped cream and a few fresh berries. The cake also pairs well with pear slices, tart plums, or unsweetened applesauce, which balance its rich, sweet crumb without competing with the hazelnuts.
For a Swiss-inspired coffee break, cut modest slices and offer strong coffee or black tea. If you want a fruit layer, warm the optional apricot or raspberry jam briefly until spreadable, then brush a thin film over the top or serve it alongside. Keeping the jam separate lets guests choose how sweet they want each slice and prevents a moist topping from softening the cake before it is served.
Variations
Chocolate finish: Melt 3 ounces (85 g) dark chocolate with 1 tablespoon (15 ml) neutral oil or butter and drizzle it over the completely cooled cake. Let the topping set before cutting. This adds a bittersweet edge and a more formal look, though it makes the cake richer, so a thinner slice is often satisfying.
Orange and spice: Replace the lemon zest with 1 teaspoon (2 g) finely grated orange zest and add ¼ teaspoon ground cinnamon. Orange and cinnamon complement hazelnuts without changing the method. Keep the spice modest so it supports, rather than masks, the toasted-nut flavor.
Make it dairy-free: Use a firm dairy-free baking stick in place of the butter, not a soft tub spread with a high water content. The cake should still mix and bake well, but the flavor will be less buttery and the crumb may be slightly softer. Check the package for a one-to-one baking substitution.
Try another nut: Finely ground almonds can replace the hazelnuts by weight for a milder cake. Walnuts also work, but they have a softer texture and can taste more pronounced; toast them gently and watch closely because they brown quickly. These are useful adaptations rather than identical versions of the hazelnut cake.
Storage and Reheating
Because the cake contains eggs and butter, refrigerate it within 2 hours of baking or serving. Once completely cool, place it in an airtight container or wrap it well and refrigerate for 3 to 4 days. The refrigerator can make the crumb feel firmer, so let a slice stand at room temperature for 20 to 30 minutes before eating. Keep jam, whipped cream, and fresh fruit separate until serving so they do not make the cake soggy.
To freeze, wrap the cooled, undecorated cake tightly in plastic wrap and then foil, or freeze individual slices in a sealed container with parchment between them. Freeze for up to 2 months for the best texture. Thaw wrapped slices in the refrigerator overnight, then let them come to room temperature. This cake does not need reheating; if you prefer a slightly warm slice, heat one portion briefly in a low oven, around 300°F (150°C), just until barely warm. Avoid microwaving for long, since it can make the crumb rubbery.
Frequently Asked Questions
Is Swiss hazelnut cake the same as Engadine nut tart?
Not usually. Engadine nut tart, associated with the Engadine region of Switzerland, is a pastry tart filled with a caramelized nut mixture and is commonly made with walnuts. This recipe is a baked cake with ground hazelnuts in the batter. Names and family recipes can vary, but the two have different textures and methods.
Can I use hazelnut meal instead of grinding whole nuts?
Yes. Use 2 cups (240 g) of plain, finely ground hazelnut meal and skip the toasting and cooling step. If the meal is already roasted, the cake will still work, though you may miss some of the fresh toasted aroma. Avoid sweetened or blended hazelnut products, which alter the sugar and fat balance.
Can I bake this in a regular cake pan?
A 9-inch (23 cm) round cake pan can work if it is at least 2 inches (5 cm) deep and lined on the bottom with parchment. It may be harder to turn out cleanly, so cool it for 10 minutes, loosen the edges carefully, then invert it onto a rack and turn it upright. A springform pan is the simplest option for a delicate cake.
Why did my cake sink in the middle?
A small dip can happen as a nut-rich cake cools, but a deep or gummy center often means it was underbaked or the egg whites lost too much air during folding. Check the center with a thermometer and a skewer before removing the pan. Also avoid opening the oven door during the first 30 minutes, when the cake is still setting.
Can I make the cake a day ahead?
Yes. Bake it, cool it completely, and refrigerate it covered within 2 hours. The flavor often settles nicely by the next day, and the cake is easy to slice once chilled. Bring it toward room temperature before serving, then add any powdered sugar, jam, cream, or fruit at the last moment.
Related
- Swiss French Dressing Recipe: Tangy, Savory Salad Dressing
- Swiss Chalet Salad Dressing Recipe, Creamy and Tangy
- Traditional Swiss Steak Recipe, Slowly Braised and Tender
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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