Hazelnut Cake

  • Prep time: 15-20 min
  • Makes: 12 to 18
  • Cook time: 40 min


300 g hazelnuts
2 tsp vanilla extract
6 Naturegg Nature’s Best
200 g sugar
100 g melted butter
1 tsp baking powder
1 tsp baking soda


  1. Separate the egg yolks and whites and place them in two separate bowls.

  2. Beat the egg whites with a hand blender until stiff peaks form. Set aside.

  3. In the other bowl, beat the egg yolks and sugar.

  4. Add the butter, the baking powder, the baking soda and the vanilla extract blending well. Set the mixture aside.

  5. Process the hazelnuts in a food processor and finely chop them.

  6. Add the chopped hazelnuts to the egg yolk mixture.

  7. Fold the egg whites into the hazelnut mixture. Then pour the mixture into a greased 20 cm (9") cake pan.

  8. Bake the cake for 40 minutes in the oven at 175°C (350°F). Let cool before serving.

  9. Dust with confectioners' sugar.

This recipe was made with:

Naturegg Nature’s Best

Eggs from hens on a vegetarian feeding program that contains no medications, antibiotics or animal by-products.

Learn More

Tips: Cooking

Add 1 tbsp/15 ml egg whites per 1 cup/250 ml oats to your favourite granola recipe to make it cluster together better.

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