Hazelnut Bundt Cake

Name: Hazelnut Bundt Cake
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Ingredients: Nut flour 1 cup; Type 00 flour ¾ cup; Potato starch ½ cup; Egg whites (about 4 small eggs) 6.3 oz; Egg yolks (approximately 8 from small eggs) 8 tbsp; Sugar 0.9 cup; Butter; Lemon peel (to grate) 1; Brandy 1.2 oz; Cinnamon powder 1 ¼ tsp; Fine salt ½ tsp; Chopped hazelnuts to taste; Whole peeled hazelnuts to taste; Gianduia chocolate to taste

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Difficulty: Easy
Prep time: 40 min
Cook time: 40 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Frau Knam

If you’re after a taste of Italian home baking, you’ve gotta try this hazelnut cake. It's really, really something. Known as 'ciambella alle nocciole', it’s packed with the rich flavor of roasted hazelnuts, a hint of cinnamon, and a splash of brandy. And you know what? As it bakes, your kitchen will be filled with that nutty, slightly sweet aroma that's just so inviting. This cake is often called 'ciambella della nonna' or grandma’s cake, especially when hazelnuts are in season.

The hazelnut cake recipe uses hazelnut flour, giving it a tender crumb and rustic feel. On top, crushed hazelnuts add a crunchy finish—making each slice seriously good. Across Italy, you might find variations of this hazelnut cake with different nuts or local honey. But the heart of it? The homey vibe, for sure.

Unlike a typical hazelnut chocolate cake, this one is all about simplicity. Letting the hazelnuts shine—no fancy frosting here. Some call it a type of hazelnut sponge cake, though it's often more moist and crumbly. It graces family tables at breakfast or alongside afternoon coffee. Which is great. With its golden crust, crispy topping, and soft middle, it’s a treat for anyone who loves a deep hazelnut flavor.

This cake is about simple, honest ingredients coming together to create a classic hazelnut dessert. It's perfect any time of day. Can't go wrong. It’s an ideal way to enjoy the heart of Italian baking with each aromatic bite—offering a slice of tradition and comfort straight from Italy’s heart. Pretty much a winner.

INGREDIENTS

For a 8-inch Bundt pan: Nut flour 1 cup (100 g); Type 00 flour ¾ cup (100 g); Potato starch ½ cup (65 g); Egg whites 6.3 oz (180 g) - (about 4 small eggs); Egg yolks 8 tbsp (120 g) - (approximately 8 from small eggs); Sugar 0.9 cup (175 g); Butter (95 g); Lemon peel 1 - (to grate); Brandy 1.2 oz (35 g); Cinnamon powder 1 ¼ tsp (3 g); Fine salt ½ tsp (3 g)

For garnish: Chopped hazelnuts to taste; Whole peeled hazelnuts to taste; Gianduia chocolate to taste

Preparation

How to prepare Hazelnut Bundt Cake

To make the hazelnut bundt cake, first butter an 8-inch Bundt pan 1, then sprinkle the chopped hazelnuts 2 to cover both the base and the sides 3.

Set the pan aside and prepare the batter: first, separate the egg whites from the yolks. Put the softened butter and 1/4 cup of sugar in a bowl 4, add the salt 5 and the grated lemon zest 6. Use an electric mixer to cream the ingredients.

At this point, add the yolks 7 and the brandy 8, continuing to mix with the beaters until smooth and homogeneous 9.

Set the yolk mixture aside and pour the egg whites into the bowl of a stand mixer fitted with a whisk attachment 10. Start beating, then add 1/2 cup of sugar while the whisk is still running 11. You should achieve a fairly creamy consistency 12.

Fold the beaten egg whites into the yolk mixture 13, gently mixing with a rubber spatula 14. Start by adding one-third of the whipped egg whites, then fold in the rest. Add the all-purpose flour and cornstarch 15 and mix again.

Finally, blend in the hazelnut flour 16 and cinnamon 17. Pour the batter into the buttered and hazelnut-covered Bundt pan 18, then gently tap it on the countertop.

Bake in a preheated static oven at 338°F for about 40 minutes 19. Check the cooking with a toothpick, then remove from the oven and let cool completely in the pan 20 before inverting the bundt cake onto a serving platter 21.

Garnish the bundt cake with some melted gianduia chocolate 22 and finish with whole toasted hazelnuts 23. Your hazelnut bundt cake is ready to be enjoyed 34!