Heavenly Hazelnut Pound Cake

by
  4.2 – 12 reviews  • Easy Lunch Recipes
Level: Easy
Total: 5 min
Prep: 5 min
Yield: 4 servings

Ingredients

  1. 1/2 cup sliced almonds
  2. 1 store-bought pound cake
  3. 1 cup chocolate hazelnut spread (recommended: Nutella)
  4. 1 cup heavy cream, whipped
  5. 1 tablespoon orange liqueur
  6. 1 lemon, zested

Instructions

  1. Blackberries and raspberries, for garnish
  2. Lightly toast the almonds in a small skillet. Set aside to cool.
  3. Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
  4. In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 631
Total Fat 41 g
Saturated Fat 29 g
Carbohydrates 59 g
Dietary Fiber 6 g
Sugar 47 g
Protein 8 g
Cholesterol 49 mg
Sodium 89 mg

Reviews

Spencer Anderson
I love pound cakes they are so good i love them they are my favorite dessert
<3
Laura Warner
I couldn’t find any store-bought pound cake or hazelnut spread, so I took a stick and a half of butter, 2 cups flour, 2 cups sugar, 9 eggs, 1 tsp. vanilla extract and 1/2 tsp. kosher salt. I creamed the butter and sugar for 5 mins in a mixer, then added the eggs one at a time. After 3 mins, when the mixture looked curdled, I added the vanilla and salt. Then, I added the flour in 3 installments, and mixed until smooth. I divided 2 pans and baked at 250 for an hour.

Then, for the spread, I took 4 oz. toasted peeled hazelnuts, 2 tbs. vegetable oil, 2 tbs. powdered sugar, 1 tbs. cocoa powder, 1/2 tsp. vanilla extract, and 12 oz milk chocolate. All I had to do was grind the hazelnuts into a paste in a food processor, add the oil, sugar, cocoa, and vanilla, then incorporated the melted chocolate. I strained the mixture and let it cool.

The rest of the recipe I followed (substituting the liquor and zest for Miracle Whip – DELICIOUS! Rachel you are a true culinary GENIUS!!

Julie Clayton
Spreading Nutella on “store bought” pound cake is not a recipe, it’s a serving suggestion. Its not even that original and this idea is presented all over the internet.

A real recipe would be something like the Nutella Swirl Pound Cake recipe [made from scratch] which can easily be found by using Google or Bing.

For all these reasons I can only give this serving suggestion [not a recipe] 1 lonely star. Sorry.

Margaret Mccormick
Easy and D-E-L-I-S-H!!! Was a big hit with my family!
Brenda Hodges
I thought this was a great idea for dessert, and very simple and quick. The only thing I did different was substitute whipped cream for the liquer, and left out the lemon zest. Rachael, I don’t know if you read these or not, but I think you’re brilliant in the kitchen. I hope you don’t think too much of Sean’s comment, because “plating” is a part of what you do. Sean, you can’t always “cook” dessert. Anyway, thanks a lot, Rachael for everything that you do!!!!
Mr. Ryan Davis DVM
I LOVE THE RECIPE JUST CHANGE IT A LITTLE CUZ I AM Pregnant
BUT ITS GREAT :0)
Krystal Gordon
It may not be complicated but it is a wonderful finish to any meal or treat for last minute visitors. The only changes I made was to use Amaretto instead of orange liqueur and omitted the lemon zest. Even my husband who does not usually like sweets really enjoyed it. Will definitely make again.
Sydney Macias
This is plating, not cooking.
Jonathan Perkins
Great dessert! Will make this a staple!
Shari Arias
Made this dish in two minutes! I substituted the heavy cream, lemon zest and liquor with cool whip. Tastes just as great!

 

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