Walnuts, hazelnuts, or almonds can be excellently processed in a nut cake. Nuts in various variations are not only delicious but also healthy. Even if many might turn up their noses at the unsaturated fatty acids, the valuable vitamins in the nut are simply irreplaceable.
Recipe for a nut cake
Ingredients:
- 150 g butter or margarine
- 200 g sugar
- 1 pinch of salt
- 4 eggs
- 200 g ground hazelnuts
- 100 g grated dark chocolate
- 200 g flour
- 1 good splash of mineral water
- Powdered sugar for decorating
Instructions:
This nut cake is truly worth a little sin – first, the butter is slightly warmed until the fat has liquefied. Now place this in a sufficiently large bowl and stir until creamy with the sugar and salt. It is best to use a hand mixer for this.- Now gradually stir in the eggs and then fold in the hazelnuts and the chocolate. Mix the flour with the baking powder first and fold it in as well. Finally, add the sparkling water, stir well, and pour the batter into a greased springform pan (diameter: 26cm) sprinkled with breadcrumbs. The cake is now baked in a preheated oven at 180° Celsius top and bottom heat for approx. 50 minutes.
- Is the cake done? It is best to test it briefly with a wooden skewer by inserting the skewer into the cake. If there is still batter on the wooden stick after pulling it out, it needs to bake longer. However, if the stick is clean, the cake is baked through.
- After cooling, the cake can be served as desired with powdered sugar, a nut glaze, or whipped cream.
Other variations
- Those who want to give the nut cake more pep can also add 200ml of egg liqueur and 100g of grated white chocolate to the batter.
- For the fruity version, sour cherries, peaches, or pineapples are particularly suitable. Simply let the fruits drain well or fold them fresh into the batter. The baking tray can also be used well for the fruit-nut cake.
- In the autumn season, pumpkin is a very good addition to this pastry. Simply peel the pumpkin, remove the seeds, and grate finely, finally fold it into the batter with the nuts, and brush with slightly heated orange marmalade after baking.
Photo by Janine, meinhaushalt.at
Read also: Manhattan Cheesecake Recipe – Cheesecake with a twist
