Tea Cake

  • 150 grams (5.3 ounces) butter
  • 140 grams (4.9 ounces) brown sugar
  • 2 large eggs
  • 45 grams (1.5 ounces) milk
  • 80 grams (2.8 ounces) hazelnut praline
  • 180 grams (6.3 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 35 grams (1.2 ounces) almond flour


  • 100 grams (3.5 ounces) milk chocolate
  • 50 grams (1.8 ounces) hazelnuts


  • Mixing Bowl

    Essential for combining all your ingredients. Opt for a large, deep bowl to prevent splashes. Pro tip: stainless steel bowls keep mixtures cool and are easy to clean.

  • Electric Mixer

    Whip up butter and sugar effortlessly. A hand mixer works, but if you have a stand mixer, it's a major time-saver.

  • Spatula

    Great for scraping every bit of batter from the bowl. Silicone spatulas are flexible yet sturdy, making them perfect for the job.

  • Baking Pan

    A must-have to bake your tea cake. Use a non-stick or line it with parchment paper for easy cake removal.

  • Oven

    Preheat it to 338°F (170°C) and ensure the temperature is accurate with an oven thermometer.

  • Skewer

    Perfect for testing cake doneness. Insert into the center; it should come out clean when the cake is done.


Step 1

Step 1: Heat the milk with the hazelnut praline just until the praline dissolves, but do not let the mixture become too hot. Stir constantly to ensure a smooth mixture.

Step 2

Step 2: In a large bowl, whip the butter and brown sugar together until light and creamy. Add the eggs one at a time, beating well after each addition. Make sure the eggs are at room temperature for better incorporation.

Step 3

Step 3: Pour the milk mixture into the butter mixture and blend well. Continue to mix until all ingredients are well combined.

Step 4

Step 4: Slowly add the flour, baking powder, and almond flour into the wet ingredients, mixing until smooth. Ensure you do not overmix to keep the cake fluffy.

Step 5

Step 5: Preheat the oven to 338°F (170°C) and then bake the tea cake for 45-55 minutes. Check for doneness by inserting a skewer into the center of the cake; it should come out clean. Avoid opening the oven frequently to prevent the cake from collapsing.

Step 6

Step 6: Let the tea cake cool completely before adding the glaze.

Step 7

Step 7: Roast the hazelnuts and chop them finely with a knife. Roasting enhances the nutty flavor and crunch.

Step 8

Step 8: Melt the milk chocolate and stir in the chopped hazelnuts. Use a double boiler or microwave in short intervals to melt the chocolate without burning.

Step 9

Step 9: Carefully spread the glaze over the cooled tea cake. Let the glaze set before serving for a clean presentation.


Talk about a fabulous finish! Once your tea cake is beautifully baked and glazed, here are some serving suggestions to make it extra special:

Simple Elegance: Serve a slice of tea cake with a hot cup of tea or coffee. ☕ The nutty, sweet flavors marry wonderfully with a robust drink.

Fruity Twist: Add a handful of fresh berries on the side. 🍓 The tartness from the berries adds a lovely contrast to the sweet, nutty cake.

Ice Cream Pairing: Treat yourself by pairing the cake with a scoop of vanilla or hazelnut ice cream. 🍨 The creamy ice cream complements the moist cake perfectly.

Festive Flair: Drizzle extra melted chocolate on top and sprinkle with chopped hazelnuts. 🎉 This not only adds crunch but also makes it look super fancy for any occasion!


Want to make this delicious tea cake gluten-free or vegan? We've got you covered:

For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Ensure it includes xanthan gum for better texture. 🌾

To make it vegan, use plant-based butter and replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Opt for your favorite plant-based milk instead of dairy milk. 🥥🍃


  • Beginner Question: How do I know if my cake is done?

    Insert a skewer into the center of the cake. If it comes out clean, the cake is done!

  • Beginner Question: Can I substitute another type of nut for hazelnuts?

    Yes, you can use almonds, pecans, or walnuts. Adjust according to your taste preference.

  • Intermediate Question: What can I do if my glaze is too thick?

    Gently warm the glaze and add a splash of milk, stirring until it reaches your desired consistency.

  • Intermediate Question: How can I make my cake extra moist?

    Ensure you don't overbake the cake and consider adding a tablespoon of sour cream or yogurt to the batter.

  • Experienced Question: How can I infuse more hazelnut flavor?

    Try adding a teaspoon of hazelnut extract to the batter or topping the cake with finely chopped toasted hazelnuts.

  • Experienced Question: Can I use this recipe for cupcakes?

    Absolutely! Simply divide the batter into a lined muffin tin and reduce the baking time to about 20-25 minutes.

Nutrition facts

Hazelnut tea cake
Recipe Yield:1 tea cake
Calories:per serving
Calories (Min - Max):350 - 450
Total Fat:22g
Saturated Fat:10g
Total Carbohydrate:35g
Total Sugars:25g