Miniature Beurre Noisette and Hazelnut Cakes

Miniature Beurre Noisette and Hazelnut CakesMiniature Beurre Noisette and Hazelnut Cakes

“If baking is any labour at all, it’s a labour of love. A love that gets passed from generation to generation”Regina Brett

Another week, another cake. Like so many, I have a compulsive sweet tooth. Always have, always will. I feel such a strong gravitational pull towards the eating and baking of all sweet things. This is particular true when it comes to home-baked goods.

Miniature Beurre Noisette and Hazelnut Cakes

Why home-baked goods you may ask?  Perhaps it is because my mother – always made time to have freshly baked cakes or treats available when I was a child. At our house, home-baking ruled. Little treats made with love frequented everyday lunch boxes and afternoon teas. Or perhaps it is because when we visited my grandparents, we always indulged in an endless array of European delicacies – baked from scratch. Either way, I have a lot of fond memories that revolve around home-baked goods.

Miniature Beurre Noisette and Hazelnut Cakes

Miniature Beurre Noisette and Hazelnut CakesMiniature Beurre Noisette and Hazelnut CakesThis brings me to these Miniature Beurre Noisette and Hazelnut Cakes… delicious, home-baked cakes. Ones that are rich with beurre noisette and the nutty, roasted flavour of hazelnuts. Oh and spiked with a bit of Frangelico hazelnut liqueur too.   They are utterly moist, lightly crumbed and have quite a brilliant browned and crisp crust, due to the high proportion of butter. They’re really, really delightful. Miniature Beurre Noisette and Hazelnut Cakes

Miniature Beurre Noisette and Hazelnut CakesMiniature Beurre Noisette and Hazelnut Cakes

I took the recipe for a burnt butter hazelnut cake and made it small. I kept the skins on the hazelnuts, so that when they were processed into a fine meal, a nuttier and coarse hazelnut texture remained. And I added a splash of Frangelico too – barely there, but apparent enough to entice your palate.  I then baked the cakes in tiny canneles shaped copper tins and topped each one with a drizzle of Frangelico liqueur icing, some hazelnut praline and dainty baby’s breath flowers. Divine. Miniature Beurre Noisette and Hazelnut Cakes

Miniature Beurre Noisette and Hazelnut CakesMiniature Beurre Noisette and Hazelnut Cakes

Of course, cakes in miniature form might not be your thing. You may prefer your cakes big… slices thick, rich and chunky. If this is the case, you can bake this recipe up in a bundt pan or round tin. It even can be made into a small muffin, friand or financier form. Then generously glazed and decorated. Either way, the taste remains consistently delectable.

Easy to make, and made with love, these Miniature Beurre Noisette and Hazelnut Cakes are delicate, light and nutty delicious. If you like me, love home-baking… then make these miniature cakes.  They are too good.Miniature Beurre Noisette and Hazelnut Cakes

Miniature Beurre Noisette and Hazelnut CakesMiniature Beurre Noisette and Hazelnut Cakes

Miniature Beurre Noisette and Hazelnut Cakes
Serves: 12 Mini Cakes or 1 x 20 cm / 8 inch Cake
For the cakes:
  • 250 g / 9 oz. unsalted butter
  • 2 ½ cups / 225 g / 8 oz. light brown sugar
  • 1 cup / 125 g / 4 ½ oz. hazelnuts, skins on
  • 1 ½ cups / 175 g / 6 oz. plain flour
  • 3 ½ tsp. baking powder
  • ¼ tsp. salt
  • 5 medium eggs, room temperature
  • 1 tsp. vanilla extract
  • 2 tsp. Frangelico or hazelnut liqueur / optional
For the hazelnut praline:
  • ½ cup caster sugar
  • 1 tbsp. water
  • A drop of lemon juice
  • ¾ cup hazelnuts, toasted and skins on
For the icing:
  • 2 cups / 250 g / 9 oz. icing sugar
  • 4 tbsp. Frangelico or hazelnut liqueur / optional
  • 1 tsp. vanilla extract
  • 25 g / 1 oz. unsalted butter, at room temperature
  1. Pre-heat the oven to 170 C / 335 F. Grease and flour the canneles molds (or desired shape) and set aside.
  2. Melt the butter over a medium to high heat and simmer it so it begins to foam. The butter will start to turn a deep golden brown colour and smell nutty. Pass the browned butter through a sieve and into a clean bowl and stir in the brown sugar. Set aside to cool.
  3. Spread the hazelnuts onto a baking tray and bake in the oven for 5 to 8 minutes or until lightly toasted. Set aside to cool slightly then transfer into a food processor. Finely grind the hazelnuts into a coarse meal – being careful to avoid over-processing as the mixture will become greasy and will clump.
  4. In a separate large bowl, sift together the flour, baking powder and salt. Set aside. Transfer the cooled butter mixture to the bowl of a stand mixer fitted with the beater attachment, or with electric beaters, beat the butter, eggs, vanilla and liqueur until just combined. Gradually add in the flour mixture and beat to combine. Finally, add in the hazelnut meal.
  5. Spoon the mixture into the prepared molds, ⅔rds of the way full. If baking in canneles or small molds, bake the cakes for 15 to 20 minutes or if baking a larger cake, bake for 35 to 40 minutes – or until la skewer inserted into the centre of the cake comes out clean. Allow the cakes to cool for 10 minutes in the tin before inverting out onto a wire rack and leaving to cool completely. Once cool, level any domed tops.
  6. While the cakes are cooling, make the hazelnut praline. Gently heat the caster sugar, water and lemon juice in a small saucepan over a medium heat. Swirl the pan a little to spread the water to start and make sure all the crystals are covered with water as the pot begins to heat. Cook until the mixture begins to colour around the edges – roughly 6 to 8 minutes, swirling the pot to stop the sugar burning in patches. Once golden, add the hazelnuts, then remove from heat and pour quickly onto a lined baking tray. Separate the hazelnuts with a fork and leave to cool completely before breaking into shards.
  7. To make the icing, beat the icing sugar, liqueur (if using) or 4 tbsp. of water and butter in a bowl until smooth. The icing should be quite opaque but thin enough to run down the sides of the cakes. Once ready to serve, transfer the cakes to a serving platter or stand. Drizzle with a generous amount of icing and decorated with praline and edible flowers.
Adapted from Decorated by April Carter

 Miniature Beurre Noisette and Hazelnut Cakes


  • Reply Maggie March 10, 2015 at 6:00 am

    Cakes in miniature are definitely my thing! Sometimes I think it makes the cake even more delicious, because you are crazing for more after finishing the small portion 🙂
    I love everything hazelnut and the icing sounds irresistible! Beautiful pictures!

  • Reply Sara | Belly Rumbles March 9, 2015 at 11:10 pm

    These look absolutely beautiful, would be the perfect finish to a special family lunch.

  • Reply plasterers bristol March 5, 2015 at 8:48 am

    god, this sounds delicious. Thank you for sharing this.


  • Reply Kari March 1, 2015 at 1:09 am

    These are so pretty!

  • Reply Audrey @ Unconventional Baker February 28, 2015 at 9:05 pm

    I too have always had a sweet tooth and an intense love for all things home baked. But, unlike you, my mother never baked anything {she worked full time, and studied full time, and just barely had enough time to cook us all our “weekly” huge pot of something-rather for a meal…}, and I always thought that maybe I was the way I was to fill that void. I started baking for my family on my own very young, and never stopped 🙂

    These cakelets look stunning though. I absolutely love using hazelnut meal, and I love miniature desserts too! And the baby’s breath is the perfect finish <3

  • Reply Oana@AdoreFoods February 27, 2015 at 11:13 pm

    I will always prefer miniature cakes over big ones. Have no idea why, maybe because they are so cute 🙂 Your beurre noisette and hazelnut ones are solo beautiful and I bet they are delicious too. Will pin to try them later

  • Reply Laura (Tutti Dolci) February 27, 2015 at 9:10 pm

    These cakes are just darling; brown butter and hazelnuts are two of my favorite things!

  • Reply Maya @ Treats and Eats February 25, 2015 at 5:25 pm

    These look gorgeous and sound divine. I so agree with you about home baked goods, they are truly the best. All I want to do is make some hot tea and eat these beautiful cakes! Just need to find adorable little pans 🙂

  • Reply Danielle | Krafted Koch February 25, 2015 at 3:13 pm

    As usual, these look beautiful. I love the addition of hazelnut liqueur for flavor!

  • Reply Elizabeth @ February 25, 2015 at 7:55 am

    Thalia, these are so, so lovely! I agree with you–home-baked cannot be beat, and I always try to cook from scratch whenever possible. And why not, when the result could be these gorgeous mini cakes?

  • Reply Olga February 24, 2015 at 8:53 pm

    These little cakes are absolutely beautiful! Stunning pics!!!

  • Reply Thao @ In Good Flavor February 24, 2015 at 7:51 pm

    These cakes look so good! I really like the quiet elegance of your photos.

  • Reply Christy @ Feasting Not Fasting February 24, 2015 at 6:23 pm

    These look AMAZING Thalia! Your pictures are giving me some serious dessert cravings. 🙂

  • Reply Sarah @ Making Thyme for Health February 24, 2015 at 5:07 pm

    Divine, indeed! That icing and the hazelnut praline. Wow, just amazing. And I like cakes in all sizes so feel free to overnight me a few of these, thanks! 🙂

  • Reply Susan | Simple Healthy Kitchen February 24, 2015 at 4:31 pm

    These are the most beautiful bundt cakes I’ve ever seen! simply stunning! hazelnuts and Frangelico..two of my favorite things, you’re inspiring me to bake.

  • Reply Kristi @ Inspiration Kitchen February 24, 2015 at 1:07 pm

    Thalia, your food always looks like art! I swear, you are an artist at heart. Oh, you’re a cook and baker too but definitely a fine artist! xoxo Pinned!

  • Reply chrysta @ noshed February 24, 2015 at 2:01 am

    oh my word. Simply stunning. I am a huge fan of mini cakes. Mini anything really so these are so up my alley. Your pictures are so elegant as well. Love this!

  • Reply Olivia @ livforcake February 24, 2015 at 12:15 am

    Stunning photos, as usual. The little cakes look absolutely perfect!

  • Reply Gayle @ Pumpkin 'N Spice February 23, 2015 at 10:25 pm

    These are truly stunning, Thalia! I love anything with hazelnut, so this is right up my alley. Delish!

  • Reply Mandie @ Mandie's Kitchen February 23, 2015 at 10:10 pm

    These cakes look SO scrumptious – like a perfect tea-time treat!

  • Reply Sam @ PancakeWarriors February 23, 2015 at 9:45 pm

    These are simply beautiful. I love the hazelnut meal as well, what a change! I love your photography as well, simply gorgeous!

  • Reply Rebecca @ DisplacedHousewife February 23, 2015 at 9:23 pm

    So agree with you — home baked treats are the BEST!!! I was raised that way and I’m passing that on to my kids as well. These look beautiful. xx

  • Reply Renee February 23, 2015 at 9:13 pm

    These are sooo cute!! I love how they look and I love beurre noisette even more. Want them! Right now!

  • Reply marcie February 23, 2015 at 7:22 pm

    Home baked goods are the best — I agree. And these gorgeous little cakes would make me VERY happy. (hint, hint). 🙂

  • Reply Marissa | Pinch and Swirl February 23, 2015 at 7:16 pm

    Lovely cakes, lovely photos! Thalia I can always count on you for a dose of gorgeous…

  • Reply Real Food with Dana February 23, 2015 at 7:06 pm

    Oh. my. gosh. These pictures are GORGEOUS. As are all of yours!! I only hope to take as beautiful pictures as you do one day! And ahh cannelés!! I haven’t had them since I lived in Bordeaux back in 2010. I’ve been trying to come up with a version that would be both dairy and grain free…no success yet.

  • Reply Reem February 23, 2015 at 6:47 pm

    These are sooo Pretty!!!
    Looks amazing, Sounds Delicious Love these all all the deliciousness you make… You may find me knocking on your door one day!!

  • Reply Lisa @ Healthy Nibbles & Bits February 23, 2015 at 5:34 pm

    Thalia, these cakes look absolutely gorgeous!

  • Reply Christine February 23, 2015 at 3:13 pm

    These are beautiful (as are all of your photos)! Growing up, my grandmothers always baked lots of goodies for us to enjoy while we visited. I guess we can blame our sweet tooths? teeth? on our grandmothers.

    I just love the shape of the cakes. Do you know where I can find a pan similar? I prefer my cakes small since my husband sadly hasn’t developed his sweet tooth yet to help me eat all of my creations.

  • Reply Jennifer Farley February 23, 2015 at 1:50 pm

    I kept seeing these in my pinterest feed and had to come check them out. Absolutely gorgeous.

  • Reply Sarah@Whole and Heavenly Oven February 23, 2015 at 1:32 pm

    Love love these adorable cakes, Thaila! That perfectly drippy icing is seriously making me swoon. I’ve said it before, but I’ll say it again: You really do make the most GORGEOUS cakes, girl! So want this right now. 😉

  • Reply erin @ February 23, 2015 at 5:29 am

    Beautiful Thalia. I had never had Frangelico until recently. And it is so delish!

  • Reply Maureen | Orgasmic Chef February 23, 2015 at 4:16 am

    How gorgeous those cakes look! You’re a clever baker!

  • Reply Denise | Sweet Peas & Saffron February 23, 2015 at 3:04 am

    Your photos are just beautiful, and these cakes…they look almost too pretty to eat! Although I’m pretty sure I could do it 😉 Love all the flavors you have in here, Thalia!

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  • Reply Natalie @ Obsessive Cooking Disorder February 22, 2015 at 10:34 pm

    These pics look so pretty – the tiny cake shape is too cute. On my to-bake list cause hazelnut is my favorite nut (and liquor!)

  • Reply Sus @ February 22, 2015 at 8:10 pm

    These look just heavenly. Little droplets of perfection! You’ve done it again Thalia! Can’t wait to test these out (after lent when I’m eating sugar again!)

  • Reply Omar @ Lands & Flavors February 22, 2015 at 7:08 pm

    I just love anything hazelnut and this more than fits the bill. The cake itself looks like it has a lovely, moist crumb. I also like that you made the praline as a different textural component.

  • Reply Marla Meridith February 22, 2015 at 7:03 pm

    Love these home baked cakes!!! Always better when home made!!

  • Reply Nora (A Clean Bake) February 22, 2015 at 6:40 pm

    I love these little cakes! They look so elegant and serene (usually not a word I’d use to describe a cake, but these fit the bill!)

  • Reply Melissa Belanger February 22, 2015 at 9:55 am

    Wow Thalia! These are just amazing little cakes. They’re so beautiful, and I just know the flavors are perfect. Pinned!

  • Reply Kelly - Life Made Sweeter February 22, 2015 at 8:13 am

    So so pretty! I love mini cakes, they are always so much more adorable and fun. The hazelnut and beurre noisette sound perfect!

  • Reply Mariah @ Mariah's Pleasing Plates February 22, 2015 at 7:02 am

    So beautiful! Your pictures are amazing! Pinned!

  • Reply February 22, 2015 at 6:54 am

    Wow, hazelnut praline. Superb. That’s a favourite. 🙂

    Another amazing recipe Thalia, and I can totally concur with you there about home baking as my mother used to bake a lot too. We never had shop bought baking which is why I believe I’m so into making everything from scratch for my cooking. 😀

  • Reply Gourmet Getaways February 22, 2015 at 6:00 am

    Had a hearty lunch, so this looks like either a great dessert to finish…or perhaps some tea companion 🙂

    Julie & Alesah
    Gourmet Getaways xx

  • Reply Cheyanne February 21, 2015 at 11:38 pm

    You never cease to torture and tantalize my tastebuds with your spectacular creations! Yet another one I’m swooning over and pinning!! ♡ Cheers Thalia, thanks for sharing!

  • Reply Rebecca@Figs and Pigs February 21, 2015 at 10:34 pm

    These look wonderful, miniature cakes are the best. They look almost too good to eat I say almost cause I would happily eat a couple or ten. Your blog is also beautiful one of my favorites at the moment.

  • Reply Chrissy February 21, 2015 at 10:22 pm

    Are there anything BUT homemade cakes? Not in my house growing up and definitely not in my house now! Love the shape of these mini delights.

  • Reply Kathleen @ Yummy Crumble February 21, 2015 at 10:06 pm

    I love miniature cakes, and these are stunning! I love the hazelnuts on top. Pinned!

  • Reply Simone February 21, 2015 at 9:41 pm

    Wow! I love your pictures and I need this cake. Now! 🙂

  • Reply Linda @ Veganosity February 21, 2015 at 9:08 pm

    These are so special Thalia! I love the story behind your sweet tooth.

  • Reply Sheryl @Mama's Gotta Bake February 21, 2015 at 7:51 pm

    Thalia, beautiful cakes, and stunning photos!

  • Reply Christina @ Bake with christina February 21, 2015 at 6:17 pm

    What adorable looking cakes! And not to mention, I LOVE the flavors you have, hazelnut anything will catch my interest!! Pinned 🙂

  • Reply Jerrelle | Chocolate For Basil February 21, 2015 at 5:16 pm

    Thalia, I just stumbled unto your blog. It’s going under my “recommended food blogs” on my site as soon as I get to my laptop! Absolutely GORGEOUS food!

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  • Reply Christine // my natural kitchen February 21, 2015 at 3:52 pm

    These are so pretty! What a treat!

  • Reply Belinda @themoonblushbaker February 21, 2015 at 3:12 pm

    I am a sucker for hazelnuts in anything! Your mini cakes are dressed so perfectly, I can tell you put alot of love into these delicate cakes. Thalia, this has left me speechless.

  • Reply Anja @ brooklyn-portland February 21, 2015 at 1:38 pm

    Hazelnut cake is a staple where I grew up in Germany, but you never see it in the US. Too bad because it’s the most delicious thing ever. And I’m sure the beurre noisette takes it to another level entirely!

  • Reply Annie @ ciaochowbambina February 21, 2015 at 1:20 pm

    Everything you do is so pretty, Thalia! Thank you for this post, I really enjoyed it!

  • Reply Amanda {Striped Spatula} February 21, 2015 at 12:57 pm

    These look divine. I have a bag of hazelnuts leftover from a torte I made and need to put them to good use. With more snow headed our way, I think these cakes will be a perfect weekend treat with a cup of tea in front of the fireplace. Can’t wait!

  • Reply Alice @ Hip Foodie Mom February 21, 2015 at 12:44 pm

    Thalia. . love that quote from Regina Brett!! and we are benefitting from your compulsive sweet tooth so thank you for sharing this recipe! I love hazelnuts. . I think they are so beautiful. .and I have to ask. . where on earth did you find a mini bundt pan like this? can I find this on Amazon?? your cakes are absolutely beautiful!

    • Reply thalia February 21, 2015 at 8:11 pm

      I found these little canneles tins in a standard baking store and have seen them around online too – i believe they are available on amazon x

  • Reply February 21, 2015 at 11:05 am

    I adore these little cakes! You had me at mini! They are beautiful and I’m so pinning!

  • Reply skd February 21, 2015 at 10:52 am

    These look like pieces of art. Very exotic 🙂

  • Reply Hannah Hossack-Lodge February 21, 2015 at 9:39 am

    I absolutely adore mini cakes, they are just so cute at that size! And I like not having to share… :p Such fantastic flavours in yours as well, they look and sound utterly delicious.

  • Reply Oana February 21, 2015 at 8:47 am

    I’m in love wih miniature cakes, they’re beautiful and cute and yours make no exception. I like the flavor combination and beurre noisette is one of my favorites. I bet they’re great! Well done, Thalia! You always pick interesting flavor combinations.

  • Reply Joy | The Joyful Foodie February 21, 2015 at 7:22 am

    I don’t know whether to comment first on how delicious these hazelnut cakes sound or how gorgeous these photos are. Breathtaking the both of them.

  • Reply cynthia February 21, 2015 at 4:20 am

    Oh my goodness, these could not be more beautiful! So dainty, and the praline and baby’s breath on top — so, so lovely. I love these 🙂 mini cakes always!!

    • Reply thalia February 21, 2015 at 5:58 am

      wee thanks cynthia xo

  • Reply mira February 21, 2015 at 3:13 am

    These mini cakes are so cute and I love the hazelnut flavor! Beautiful pictures 🙂

  • Reply Shinee February 21, 2015 at 3:03 am

    Love this mini cakes, Thalia. Especially loving the hazelnut flavor! My favorite.

  • Reply Christine February 21, 2015 at 2:57 am

    Your home-baked cakes look too beautiful to eat. I think I’d just stare at it in amazement and wonder.

  • Reply Kimberly February 21, 2015 at 2:33 am

    Thalia, these look divine! And I must say I share the same compulsive sweet tooth that you have as well, who’s complaining though right?!

  • Reply Christina @ The Beautiful Balance February 21, 2015 at 2:28 am

    Thalia I am convinced you are my dessert soulmate. With such attention to detail and respect for classic French recipes it is no wonder that your blog is in my top three!

  • Reply Mary Ann February 21, 2015 at 1:36 am

    As usual Thalia your photos are fabulous and I can’t wait to try making those adorable mini cakes! I love that you added the splash of Frangelico!

  • Reply June Burns February 21, 2015 at 12:44 am

    Aw how cute! I just love the pan you used, they’re adorable, and I bet they’re delicious with all that rich hazelnut flavor 🙂

  • Reply Debs February 20, 2015 at 11:14 pm

    You had me at beurre noisette and then I saw that Frangelico was involved and my day was complete. Thank you. x

  • Reply Nathalie @ Vanille Verte February 20, 2015 at 11:00 pm

    What a lovely post, Thalia! Beautiful photos and styling. I love your website, as well, clean and simple, and very pretty. Well done! xoxo

  • Reply M. February 20, 2015 at 9:51 pm

    These look amazing! So pretty! 🙂

  • Reply Anna @ Sunny side ups February 20, 2015 at 9:29 pm

    These little cakes are absolutely stunning and look so delicious! You’re right–the lovingly made, home baked desserts are always the best!

  • Reply AIMEE@ twiggstudios February 20, 2015 at 9:18 pm

    Yum these look so good your photos are gorgeous xx

    • Reply thalia February 21, 2015 at 5:58 am

      thanks aimee xo

  • Reply Mike@TheIronYou February 20, 2015 at 9:09 pm

    I love beurre noisette, it’s one of the yummiest things ever. Those mini-cakes look incredible Thalia, lovely pictures too!

    • Reply thalia February 21, 2015 at 5:58 am

      isn’t it the best mike!

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