Look for the Amaretto Hazelnut Cake recipe if you want to impress your guests or satisfy your sweet tooth. This cake combines nutty and sweet flavors, made with ground hazelnuts and paired with delicious hazelnut buttercream, ensuring it’s a crowd-pleaser.
Key Amaretto Hazelnut Cake Ingredients & Why
Hazelnuts provide rich, nutty flavor and crunch in Amaretto Hazelnut Cake.
Amaretto, a sweet almond liqueur, complements hazelnuts, adding a distinct flavor to the cake.
Eggs add structure and moisture to Amaretto Hazelnut Cake.
Sugar sweetens and enhances browning in various ways.
Flour lends structure and a tender crumb, with options like cake flour or all-purpose flour.
Butter enriches and flavors the cake, with choices of unsalted or salted butter.
Coffee enhances hazelnut and amaretto flavors in some recipes.
Orange zest brightens the cake with citrusy notes.
Milk adjusts consistency and provides moisture as needed.
How Do You Make The Best Amaretto Hazelnut Cake?
- Quickly prep your oven at 200C/400F/Gas 6.
- Roast hazelnuts on a tray for 10 minutes, ensuring even browning by shaking halfway. Avoid burning, then cool briefly.
- Reduce oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin and line the base with parchment for a smooth baking experience.
- Blend 200g/7oz hazelnuts in a food processor until finely ground, leaving a few coarser pieces for texture. Set aside the remaining 50g/2oz hazelnuts.
- Combine butter and chocolate in a heatproof bowl over simmering water. Stir occasionally, removing the bowl once most of the chocolate has melted, and let residual heat complete the melting.
- Blend in ground hazelnuts, then wait 5 minutes for it to cool.
- Whisk egg yolks and sugar for 5 minutes. Combine with chocolate mixture. Remember to clean and dry the beaters afterward.
- Whisk egg whites in a clean bowl until stiff peaks form. Test readiness by turning the bowl upside down without spillage. Be cautious not to over-whisk.
- Swiftly blend hazelnut liqueur, amaretto, or orange juice into the chocolate mixture. Add a few tablespoons of whisked egg whites, then gently fold in the rest for a smooth result.
- Simply transfer the mixture to the tin, bake in the center of the oven for 35-40 minutes, and watch the cake rise and firm up.
- Remove cake from oven, cool in tin for 30 mins, then flip onto serving plate, peel off lining paper, and cool fully.
- When the cake is cold, simply spread it with chocolate-hazelnut goodness and add the reserved hazelnuts, whole or chopped, according to your taste.
Pro Tips For Making Amaretto Hazelnut Cake Recipe
- Opt for top-notch ingredients: Elevate your cake’s flavor and texture with fresh hazelnuts, quality chocolate, and high-grade liqueur.
- Enhance hazelnut flavor: Toast hazelnuts prior to use for a nuttier cake profile. Bake at 350°F for 10-15 mins until fragrant and lightly browned.
- Premium liqueur choice: Opt for Amaretto liqueur for superior flavor, or hazelnut liqueur for a nutty twist.
- Choose cake flour: Opt for cake flour for a lighter, fluffier texture.
- Maintain room temperature: Ensure all ingredients are at room temperature for even mixing and a smooth batter.
- Avoid overmixing: Mix ingredients until just combined to avoid a tough cake.
- Even baking with a cake strip: Use a cake strip for uniform baking without a domed center.
- Complete cooling: Allow the cake to cool entirely before frosting to prevent melting.
- Elegant finishing touch: Decorate with toasted hazelnuts, chocolate shavings, or powdered sugar for a sophisticated presentation.
How to Store Amaretto Hazelnut Cake
- Once cooled, wrap the cake tightly in plastic for up to a week, or use a cake dome for up to 3 days.
- To extend cake storage, freeze it. Wrap in plastic and aluminum foil, and freeze for up to 3 months. Thaw in the fridge for a day or two.
- For cakes with whipped cream, make it fresh or prepare and refrigerate a few hours ahead.
Can You Freeze Amaretto Hazelnut Cake?
You can freeze Amaretto Hazelnut Cake for an extended period—up to 3 months. To preserve its freshness, wrap it tightly in a double layer of cling film and a layer of foil. When it’s time to enjoy, simply thaw it in the refrigerator, lightly covered with foil.
Frequently Asked Questions About Amaretto Hazelnut Cake
Can the cake layers be baked ahead of time?
You can bake the cooled cake layers ahead of time, double wrap them in plastic, and freeze them for up to 3 months.
What is the frosting used for Amaretto Hazelnut Cake?
While the search results don’t specify the cake’s frosting, you can find that the Almond Amaretto Cake recipe on the same website features Swiss meringue buttercream.
What is the difference between Amaretto and almond liqueur?
Amaretto is a delightful almond-flavored liqueur crafted from almonds, apricot pits, or a blend of both. In contrast, almond liqueur simply features the delicious essence of almonds.
Can I substitute hazelnut flour for regular flour in this recipe?
The Amaretto Hazelnut Cake recipe incorporates hazelnut flour, eliminating the need for any substitutions.
Amaretto Hazelnut Cake Recipe
For the cake
- 250g/9oz whole blanched hazelnuts
- 200g/7oz butter, cubed, plus extra for greasing
- 200g/7oz dark chocolate, broken into squares
- 6 medium eggs, separated
- 200g/7oz caster sugar, preferably golden
- 3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)
- 150g/5½oz chocolate and hazelnut spread
- Get your oven ready by preheating it to 200C/400F/Gas 6.
- Place hazelnuts on a baking tray and roast in the center of the oven for 10 minutes. Remember to shake the pan halfway through to ensure even roasting until they turn a beautiful golden brown. Keep a close eye on them to prevent burning. Afterward, let them cool for a few minutes.
- After adjusting the oven temperature to 180C/350F/Gas 4, prepare a 23cm/9in springform cake tin by greasing it and lining the base with baking parchment for your convenience.
- In a food processor, finely grind 200g/7oz of hazelnuts, ensuring they resemble fine breadcrumbs with a hint of texture. Reserve the remaining 50g/2oz hazelnuts for later use.
- To prepare, put butter and chocolate in a heatproof bowl. Position it over a pan of gently simmering water. Stir occasionally, and when almost all the chocolate is melted, take the bowl off the pan. Allow the residual heat to complete the melting process.
- Incorporate the ground hazelnuts, then allow the mixture to cool for 5 minutes.
- Begin by whisking egg yolks and sugar together using an electric hand-whisk for a minimum of 5 minutes until you achieve a pale and creamy consistency. Then, blend this mixture thoroughly into the chocolate. Don't forget to wash and dry the beaters afterwards.
- Start by whisking egg whites in a clean bowl until stiff peaks form. You'll know they're ready when you can confidently flip the bowl upside down without the eggs spilling out. Remember, don't over-whisk.
- Stir the hazelnut liqueur, amaretto, or orange juice into the chocolate mixture quickly to soften it. Next, incorporate a couple of tablespoons of the whisked egg whites and stir until well combined. Finally, gently fold in the remaining egg whites.
- Pour the mixture into the prepared tin, then place it in the center of the oven. Bake for 35-40 minutes until the cake rises and becomes firm.
- After removing the cake from the oven, allow it to cool in the tin for 30 minutes. Next, release the springclip, flip the cake onto a serving plate, and gently peel off the lining paper. Let it cool completely.
- After refrigerating, generously apply the chocolate-hazelnut spread onto the cake and garnish with the hazelnuts you saved. They can be whole or finely chopped, depending on your preference.