Easy Hazelnut Cake

A moist and nutty cake that transforms simple pantry staples into an indulgent dessert that’s accessible for beginners.

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Preheat the oven to 350°F (175°C) and grease an 8–9 inch round cake pan.
Toast hazelnuts on a baking sheet for 6–8 minutes until golden and fragrant.
Pulse toasted hazelnuts into a coarse meal using a food processor.
In a large bowl, combine ground hazelnuts, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
Combine wet and dry ingredients until just mixed, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick comes out clean.
Allow to cool for 10–15 minutes in the pan, then transfer to a cooling rack.
Top with whipped cream, ganache, or powdered sugar as desired.

For an alternative flavor, add citrus zest or chocolate chips. Ensure nuts are fresh and toasted for the best aroma.