Macedonian Hazelnut Cake

Ingredients

In the original Vietnamese Bánh hạt dẻ, the cake is typically made with rice flour and coconut milk, giving it a unique texture and flavor. However, in this Macedonian adaptation, we substitute the rice flour with all-purpose flour and incorporate traditional Macedonian spices to create a distinct flavor profile that is characteristic of Macedonian cuisine. We alse have the original recipe for Bánh hạt dẻ, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) ground hazelnuts 1 cup (120g) ground hazelnuts
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3 large eggs 3 large eggs
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) chopped hazelnuts, for topping 1/2 cup (60g) chopped hazelnuts, for topping
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 42g, 24g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground hazelnuts, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, eggs, plain yogurt, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Sprinkle the chopped hazelnuts evenly over the batter.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve the Macedonian Hazelnut Cake as a delightful dessert.

Treat your ingredients with care...

• Hazelnuts — Toast the hazelnuts before grinding them to enhance their flavor. To toast, spread the hazelnuts on a baking sheet and bake at 180°C (350°F) for 8-10 minutes, or until fragrant. Let them cool before grinding.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of orange zest to the batter.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a more pronounced nutty flavor, you can increase the amount of ground hazelnuts in the recipe.
• Make sure to properly grease and flour the cake pan to ensure easy removal of the cake after baking.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Macedonian Hazelnut Cake as a delightful dessert after a Macedonian feast or as a sweet treat with a cup of coffee or tea.

Presentation advice

To enhance the presentation of the Macedonian Hazelnut Cake, you can place a few whole hazelnuts on top of the cake before dusting it with powdered sugar. This adds a touch of elegance and showcases the key ingredient of the cake.