Inverted syrup-nut cake

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3.3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 24
  • 500 g mixed nut kernels (e.g. walnuts, cashew nuts, hazelnuts, Brazil nuts)
  • 300 g Butter
  • 225 g demerara sugar
  • 100 ml Maple syrup
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 7-10 Tbsp Salt
  • 3 Eggs (size M)
  • 250 g Flour
  • 2 coated Tsp Baking Powder
  • 150 g Skimmed milk yoghurt
  • baking paper

Directions

  1. 1

    Roughly chop the nuts. Melt 100 g butter in a pot. Add 75 g brown sugar and maple syrup and melt at low heat as well. Stir in nuts. Line a square springform pan (24 x 24 cm) with baking paper.

  2. 2

    Pour in nut mixture and smooth it down. Cream 200 g butter with the whisk of the hand mixer. Add 150 g brown sugar, vanilla sugar, lemon peel and salt bit by bit and mix to a smooth mixture. Stir in the eggs one by one. Mix flour and baking powder, pass through a sieve and stir in 2 portions. Finally, stir in yoghurt. Spread the dough over the nut mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 3) for approx. 25 minutes. Take out and remove the cake edge from the baking frame with a knife.

  3. 3

    Mix flour and baking powder, pass through a sieve and stir in 2 portions. Finally, stir in yoghurt. Spread the dough over the nut mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 3) for approx. 25 minutes. Take out and remove the cake edge from the baking frame with a knife. Turn over the cake, remove baking paper

Nutrition Facts

KCAL
330 kcal
CARBS
23 g
FATS
24 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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