This creamy hazelnut cake is the perfect indulgence for anyone who loves the rich, nutty flavor of hazelnuts. The blend of ricotta, pure hazelnut paste, and a hint of sweet cream creates a smooth, velvety texture that’s almost cheesecake-like, but with a lighter, fluffier finish. The subtle sweetness of this dessert is perfectly balanced, making it an elegant yet comforting treat. The hazelnut flavor shines through in every bite, while the dusting of powdered sugar adds a beautiful touch to its presentation. Simple yet luxurious, this cake will easily become a favorite in your dessert repertoire.
Why You’ll Love This Recipe:
The creamy texture of this cake combined with the deep, nutty flavor of hazelnuts makes it truly irresistible. It’s not overly sweet, allowing the natural taste of the hazelnuts to be the star of the show. The use of ricotta gives it a light and airy quality, while the hint of Nutella adds an extra layer of indulgence. This recipe is easy to prepare but tastes like something you would find in an upscale bakery. Whether you’re a fan of hazelnuts or just love creamy, delicate desserts, this cake will quickly become one of your go-to recipes for special occasions or when you want to treat yourself.
Perfect Occasion:
This cake is perfect for elegant dinners, festive celebrations, or casual family gatherings. Its rich, nutty flavor pairs wonderfully with a cup of coffee or espresso, making it ideal for serving at a coffee date or afternoon tea. If you’re hosting a dinner party, this cake makes an impressive dessert that’s sure to delight your guests. It’s also an excellent choice for holiday celebrations, where its creamy texture and hazelnut flavor fit right in with the season’s comforting, indulgent fare.
Decoration Tips:
For a simple and beautiful presentation, dust the top of the cake with powdered sugar just before serving. You can also sprinkle some chopped hazelnuts around the edges for added crunch and a decorative touch. To take the presentation to the next level, drizzle some melted Nutella in a zigzag pattern across the top of the cake. If you want a more elegant finish, pipe small dollops of whipped cream around the edge of the cake and top each one with a whole hazelnut.
Ingredients:
- 400g creamy ricotta cheese
- 100ml heavy cream
- 200g pure hazelnut paste
- 80g sugar (adjust to taste)
- 60g cornstarch
- 1 heaping tablespoon of hazelnut spread
- 3 large eggs
- Powdered sugar, for dusting
Instructions:
- Preheat your oven to 180°C (350°F) and grease a cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the ricotta cheese, heavy cream, and sugar, and whisk until the mixture is smooth and creamy.
- Add the pure hazelnut paste to the mixture and continue to blend until fully incorporated. The hazelnut paste should give the batter a rich, nutty aroma and smooth consistency.
- Beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. This step helps create a light and airy texture.
- Stir in the cornstarch and mix until the batter is smooth and well combined. The cornstarch helps thicken the batter and ensures a stable structure for the cake.
- Finally, fold in the tablespoon of hazelnut spread, giving the batter an extra burst of flavor. This adds a creamy, chocolatey note that complements the hazelnuts beautifully.
- Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure an even surface.
- Bake the cake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Once the cake is done, remove it from the oven and let it cool completely before dusting the top with powdered sugar for a delicate finish.
- Slice and serve. This creamy hazelnut cake is best enjoyed at room temperature for the richest flavor and texture. Enjoy!
