This rustic apple hazelnut cake consists of a thick layer of apples between two sheets of shortcrust pastry and some roasted hazelnuts as well... this recipe is utterly delicious.
Although this apple hazelnut cake is not necessarily a Romanian recipe, it still reminds me of the typical Romanian apple cake that my great-grandmother or her daughters used to bake.
The main difference is in the base. The Romanian stewed apple traybake features a thicker, soft batter layer, while this apple and hazelnut cake is made with shortcrust pastry, so it is more like a pie. Both versions are incredibly delicious, though, so you should definitely try them.
Try more apple cakes like this Apple and Olive Oil Cake or Apple Crumble Cake.
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Recipe ingredients
Apples: Lots of them. You'll need to peel and grate quite a lot of apples - it’s not difficult, but it does take some time. I spent about 15 minutes just on that. This pie is perfect for using up a large batch of apples. Check out this Spicy Toffee Apple Cake, too.
Hazelnuts: I bought already ground hazelnuts, which I roasted in a dry pan. Don't skip the roasting step, it adds a lot of flavor.
Vanilla sugar: Vanilla sugar is very common in Europe. If you don’t have it, substitute it with 3 tablespoons of granulated sugar and one teaspoon of vanilla extract.
- You can also make your own by placing an empty vanilla pod in a jar of granulated sugar and letting it infuse for about a week. Refill the jar as needed.
- Alternatively, grind an empty vanilla pod in a food processor and mix it with granulated or icing sugar - I prefer this method for a more intense vanilla flavor.
See the recipe card for full information on ingredients and quantities.
How to make apple hazelnut cake?
Step #1: Make the dough in a food processor.
Step #2: Form a ball, wrap it, and refrigerate it.
Step #3: Roast the hazelnuts in a pan.
Step #4: Grate the apples.
Step #5: Press half of the dough into a rough rectangle, place it in the pan, and prick it with a fork.
Step #6: Cover it with half of the hazelnuts.
Step #7: Add the apples in an even layer.
Step #8: Cover with the remaining hazelnuts.
Step #9: Cover with the remaining dough and prick with a fork.
Step #10: Bake until the pastry is golden.
Tips
The shortcrust pastry may not roll out perfectly, but that's fine. Divide it into two equal pieces and roll as best you can. If it breaks while transferring to the casserole dish, just press it back together with your fingers, which works well for both the bottom and top layers. The pie doesn’t need to look flawless - its rustic charm is part of its appeal. After baking, a generous sprinkle of icing sugar will make it look fantastic.
The apples need to be squeezed before being added to the cake.
Apples: Take a handful of the grated apples and squeeze out the excess liquid. Repeat with the remaining apples, then spread them evenly over the pastry and level the surface.
Baking dish: I used a glass casserole dish to bake the apple hazelnut cake, but any casserole or deep pie dish will work. A glass dish is handy because it lets you see when the pie is fully baked. Simply lift the dish carefully and check the bottom layer - if it looks flaky and no longer wet, it's done.
How to serve?
The apple and hazelnut cake can be served warm or at room temperature.
If serving it warm, you can add a dollop of vanilla ice cream on top.
If serving at room temperature, some whipped cream would be great.
Apple Hazelnut Cake
Equipment
- Baking dish about 30x20 cm/ 12x8 inches.
Ingredients
Pastry:
- 300 g all-purpose flour 10.5 oz/ 2 ½ cups
- 100 g granulated sugar 3.5 oz/ ½ cup
- 200 g unsalted butter 7 oz/ ¾ cup + 1 tablespoon, cold and cubed
- 2 egg yolks
Filling:
- 100 g ground hazelnuts 3.5 oz/ ¾ cups + 1 tablespoon
- 1 ½ kg apples 3.3 lbs
- 3 tablespoons vanilla sugar Note 2
- 2 tablespoons granulated sugar or more to taste
- ½ teaspoon cinnamon
Serving:
- confectioners' sugar
- vanilla ice cream optional
- whipped cream optional
Instructions
Pastry:
- Make the pastry: Place the flour and sugar in the food processor and pulse briefly to mix. Add the cold and cubed butter and the egg yolks and process shortly until you obtain some large dough crumbs. Turn the mixture on the working surface, knead lightly to form a ball, and wrap it in plastic foil.300 g all-purpose flour/ 10.5 oz/ 2 ½ cups +100 g granulated sugar/ 3.5 oz/ ½ cup + 200 g unsalted butter/ 7 oz/ ¾ cup + 1 tablespoon + 2 egg yolks
- Refrigerate for about 30 minutes or until you prepare the rest.
Filling:
- Preheat the oven to 180°C/ 350°F. Butter the baking dish.
- Roast the hazelnuts in a large pan without any fat until they become fragrant and a shade darker. Keep an eye on them all the time, and shake the pan often. Transfer to a plate and let cool until you prepare the rest.100 g ground hazelnuts/ 3.5 oz/ ¾ cups + 1 tablespoon
- Peel and roughly grate the apples. Mix them with vanilla sugar, granulated sugar, and cinnamon.1 ½ kg apples/ 3.3 lbs + 3 tablespoons vanilla sugar + 2 tablespoons granulated sugar + ½ teaspoon cinnamon
Assemble:
- Divide the pastry into two equal parts. Press one portion into a rough rectangle on a lightly floured surface. Roll it as well as you can with a lightly floured rolling pin. Run a knife under the pastry sheet to help it come off the table, and place it carefully in the casserole dish. If it breaks, push it back in form with your fingers; everything will stick together again perfectly. Prick with a fork all over the place.
- Sprinkle the pastry with ½ of the roasted hazelnuts.
- Fill: Take one handful of the apples and squeeze it to remove the excess liquid. Continue this way with the remaining grated apples. Spread the apples on top of the pastry and level. Sprinkle the remaining hazelnuts on top.
- Cover: Roll the rest of the pastry like you did the first time. Place the pastry on top of the apples and press with your fingers to repair the broken parts; it works even if there are apples underneath. Prick the pastry with the fork again.
Bake:
- Bake for about 40-45 minutes until the pastry is golden. If you use a glass casserole dish, lift it and look underneath to check the bottom; the pie is done. If the bottom pastry layer doesn't look wet anymore, the pie is done.
- Sprinkle the hot pie with icing sugar. Serve warm or at room temperature.confectioners' sugar + vanilla ice cream or whipped cream
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- Vanilla sugar is very common in Europe. If you don't have it, replace it with 3 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. For making your vanilla sugar, see the blog post.
Laura Dembowski says
The inside of this pie looks like heaven! I want the biggest piece!
Monica says
I love the whole composition of this dessert and the hazelnuts with apple - must be excellent! It's apple picking season and this sure is a unique and delicious way to use those precious apples.
grace says
that thick layer of apples is glorious! love the addition of hazelnuts too--what an underused nut!
Cheyanne @ No Spoon Necessary says
Oh I love hazelnuts, but I've never had them in a pie!! Genius, girlfriend! I've been obsessed with apples for the past month, so I MUST add this to my list of things to make! Cheers!
Angie@Angie's Recipes says
Shortcrust pastry is definitely a favourite. Your cake looks amazingly delicious, Adina.
Denise says
So crumbly and full of deliciousness... I am daydreaming of its fantastic aroma and taste!
Evi @ greenevi says
Apple, cinnamon and hazelnut...this cake is just perfect for me! I've just recently found a big apple tree near me, so I have a lots of apples 😉
Anu - My Ginger Garlic Kitchen says
I have never had Romanian apple cake so I can't tell how does it taste. This apple hazelnut pie looks and sounds super yummy. Pure awesomeness. Would love to give it a try sometime.
Adina says
I hope you do, Anu. 🙂
Anca says
It looks delicious. I'm not very keen on Romanian apple cake, as you said, it's too dry. This one must be amazing, though. x
Adina says
Thank you, Anca. I think the Romanian version is 75% sponge and 25% apples. This version is the opposite and that makes it moister and better.
Rosa says
This looks and sounds amazing!! My kids are going to love it. Will have to give this recipe a try. 🙂
BTW, your photos still turned out well under low lighting. I made one of my grandmother's soups yesterday and it was hard trying to get a decent picture with the overcast we're having here. I edited them as best I could, though. hehe
Adina says
Thank you, Rosa, I hope you will enjoy it. I did some hard editing in this case as well... 🙂