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Hazzelnutbuterkoeke or hazelnootboterkoek or Hazelnut and butter coffee cake

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Member since 2009

Serves 8-10 | Prep Time 15 | Cook Time 40-45


225 grams of flower
200 grams of unsalted butter [the real stuff], cut into small pieces
175 grams of soft brown sugar
100 grams of ground hazelnuts
50 grams of whole hazelnuts
half an egg, beaten
pinch of salt

1 Preheat the oven at 180 Celsius or 350 Fahrenheit

2 Mix flower, sugar, ground hazelnuts and salt, put in the pieces of butter and mold it into a dough

3 Place the dough in a greased cake or pie pan [diameter 24 cm or 9.5 inches]

4 Decorate with the whole hazelnuts by pushing them half into the dough

5 Brush with the beaten egg

6 Bake in the middle of the oven for about 40-45 minutes

7 The cake is done when a toothpick tests clean, take it out and leave to cool in the pan

8 Once cooled of use a knife to seperate the edges of the cake from the pan and serve still a bit warm or cold

Pairs Well With


This cake we used to eat at home in the weekends, it's delicious with coffee. It is quite a filling cake. I found the recipe some time ago in a cookingbook called "Nije petiele", it has frisian recipes collected by Wieke de Haan and was published in 1993. The book is written in Frisian, so I made a translation of the recipe below.

The hazlenuts can be substituted by the same amount of wallnuts, if you don't have hazlenuts at hand. Though personally I prefer to use hazlenuts.

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