nut cake

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Butter or margarine
  • 250 g Sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 375 g Flour
  • 1 package Baking Powder
  • 1/8 l Milk
  • 100 g ground hazelnuts
  • 75 g roughly chopped hazelnuts
  • 2 TABLESPOONS Rum
  • 100 g Dark and whole milk couverture
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Beat the fat, sugar and salt with the whisk of the hand mixer until creamy. Add eggs bit by bit and stir in. Mix flour and baking powder, add to the fat egg mass with the milk and stir in. Add nuts, except for a few chopped ones for decoration, and rum. Grease a cake tin (2 1/2 litre capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour.

  2. 2

    Let the cake cool down a little in the tin. Turn out onto a cake rack and let it cool down completely. Chop the chocolate coating and melt in a hot water bath while stirring. Spread the cake with it. Sprinkle with the remaining nuts and leave to dry. Results in about 16 pieces

Nutrition Facts

KCAL
440 kcal
CARBS
41 g
FATS
26 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes