Snowy Hazelnut Drizzle Cake

I baked this cake on a Sunday when the windows were fogging up from the warmth inside and the street outside had gone quiet under fresh snow. The kitchen smelled like toasted hazelnuts before I even cracked an egg. It wasn't planned, just one of those afternoons when baking felt like the only reasonable thing to do.

The first time I made this, my neighbor knocked just as I was folding in the egg whites, and I panicked thinking they'd deflate. They didn't. The cake rose beautifully anyway, and I brought her a slice still warm with the drizzle barely set. She said it tasted like something her grandmother would have made on a holiday, which is the kind of compliment that sticks with you.

Ingredients

• Hazelnut flour: This is the backbone of the cake, giving it that deep, nutty sweetness and a crumb that holds together without gluten.
• Eggs, separated: Whipping the whites creates all the lift you need, so don't skip this step or rush it.
• Milk: Just enough to loosen the batter without making it heavy, and any kind works as long as it's unsweetened.
• Olive oil or melted butter: I lean toward olive oil for moisture that lasts days, but butter adds a richer flavor if you're serving it same-day.
• Vanilla extract: A small amount goes a long way in rounding out the hazelnut without competing with it.
• Baking powder: Make sure it's fresh and gluten-free, or the cake won't rise quite right.
• Chocolate-hazelnut spread: The soul of the drizzle, warmed with cream until it's glossy and pourable.
• Heavy cream: This loosens the spread into a sauce that flows instead of clumps.
• Powdered sugar: Dusted on top, it looks like the snow outside and adds just a hint of extra sweetness.
• Chopped toasted hazelnuts: Optional, but the crunch against the soft cake is worth the extra minute of toasting.

Instructions

Prep the pan:

Grease your pan well and line the bottom with parchment, because hazelnut cakes can stick if you're not careful. Preheat the oven so it's ready when the batter is.

Mix the dry base:

Whisk the hazelnut flour, sugar, baking powder, and salt together until there are no lumps. This prevents pockets of raw flour later.

Combine the wet ingredients:

Whisk the yolks, milk, oil, and vanilla until they're smooth and slightly thickened. Pour this into the dry mix and stir just until combined.

Whip the egg whites:

Beat them in a clean, dry bowl until stiff peaks form, then fold them gently into the batter in three additions. You want to keep as much air as possible.

Bake:

Pour the batter into the pan, smooth the top, and bake for 30 to 35 minutes. The top should spring back when you touch it lightly, and a toothpick should come out clean.

Cool completely:

Let it sit in the pan for 10 minutes, then turn it out onto a wire rack. If you drizzle it while it's warm, the sauce will soak in instead of sitting on top.

Make the drizzle:

Warm the chocolate-hazelnut spread and cream in a small pan over low heat, stirring until it's smooth and just thin enough to pour. Don't let it boil.

Finish and serve:

Drizzle the sauce over the cooled cake, dust with powdered sugar, and scatter toasted hazelnuts on top if you like. Slice it thick.

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I've served this at winter birthdays and quiet weeknight dinners alike, and it always feels like a small celebration. There's something about the way the powdered sugar catches the light that makes people pause before they take a bite. It's become my answer to gray skies and the question of what to bake when you want something that feels special without the fuss.

How to Store It

This cake keeps beautifully at room temperature for two days under a cake dome, or in the fridge for up to four if you cover it loosely with plastic wrap. The drizzle might firm up in the cold, but it softens again at room temperature. I've never tried freezing it because it never lasts that long, but I imagine it would hold up well wrapped tightly in foil.

What to Serve Alongside

A dollop of barely sweetened whipped cream is perfect if you want something light, or a scoop of vanilla ice cream if you're leaning into indulgence. I've also served it with strong black coffee in the afternoon and hot chocolate in the evening, both of which made it feel even cozier. Fresh berries would be lovely in spring, but in winter I like it just as it is.

Small Adjustments That Work

If you don't have hazelnut flour, almond flour works in a pinch, though the flavor will be milder and slightly sweeter. You can swap the chocolate-hazelnut spread for a plain ganache made with dark chocolate and cream if you want something less sweet. For a dairy-free version, use coconut cream in both the batter and the drizzle, and replace the butter with more oil.

• Add a pinch of cinnamon or espresso powder to the batter for a deeper, warmer flavor.
• Drizzle half the sauce and save the rest to serve on the side with each slice.
• Toast the hazelnuts until they're deeply golden, the extra color makes a difference in taste.

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This cake has become my go-to when the weather turns and I want something that feels like a hug in edible form. I hope it brings you the same kind of comfort it's brought me on countless snowy afternoons.

Recipe Questions & Answers

→ Can I substitute hazelnut flour with another nut flour?

Yes, almond flour or sunflower seed flour can be used as alternatives, though they may slightly alter texture and flavor.

→ How do I make the chocolate-hazelnut drizzle smooth?

Gently heat the chocolate-hazelnut spread with cream over low heat while stirring until the mixture becomes smooth and pourable.

→ Is this cake suitable for dairy-free diets?

Use dairy-free milk and coconut cream as substitutes to keep the cake dairy-free while maintaining its moistness.

→ What’s the best way to achieve a light cake texture?

Whip egg whites until stiff peaks form, then gently fold them into the batter to incorporate air and create a light crumb.

→ How should I store leftovers to maintain freshness?

Keep the cake covered at room temperature for up to two days or refrigerate it wrapped tightly to extend freshness.