Finnish nut cake

Name: Finnish nut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 175 g good butter; 175 g Sugar; 4 Eggs (size M); 1/2 TEASPOON Cinnamon; 5 TABLESPOONS Rum; 1 pinch Salt; 150 g ground hazelnuts; 125 g Flour; 25 g Cornstarch; 1/2 package Baking Powder; 125 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Cream dabs and hazelnuts; 7-10 Tbsp Butter

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

175 g good butter
175 g Sugar
4 Eggs (size M)
1/2 TEASPOON Cinnamon
5 TABLESPOONS Rum
1 pinch Salt
150 g ground hazelnuts
125 g Flour
25 g Cornstarch
1/2 package Baking Powder
125 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Cream dabs and hazelnuts
7-10 Tbsp Butter

Directions

1
Cream butter and sugar. Stir in the eggs one after the other. Season with cinnamon, 3 tablespoons rum and salt. Mix nuts (up to 2 tablespoons), flour, cornstarch and baking powder. Stir in as well. Brush a box form (25 cm long) with butter and sprinkle with remaining nuts. Pour in the dough and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 50 minutes. Then let it cool down a bit, turn out of the tin and let it cool down completely. For the icing, stir icing sugar, lemon juice and remaining rum until smooth. Spread evenly on the cake and leave to dry. Decorate with cream patches and hazelnuts just before serving. Results in about 20 slices
2
Dishes: Eschenbach
3
Cutlery: Friesland