Nut Cake

It’s always the same – the simplest cakes bring the most wonderful moments of joy to those who love to eat them. You whip up these big cream cakes and creative fondant cakes and what is it that really brings happiness? Yes, it’s the good old simple nut cake.

And how can you blame your guests? Light, moist sponge cake and wonderfully fragrant nuts that give the cake that little crunch. The hazelnut glaze is sure to remind you of granny’s coffee table spread.

Encores

“What else you’ll need

For the dough:

• 150 g soft margarine or butter
• 3 medium eggs
• 100 ml milk (1.5 % fat)
• a little wheat flour for the baking tin

For the glaze:

• 20 ml (approx. 2 tbsp) lukewarm water

“

Preparation

Make the dough

1. Preheat a conventional oven to 180 °C (fan approx. 160 °C).
2. Put the baking mix, soft margarine or butter, eggs and milk in a mixing bowl and mix with the electric hand mixer (whisk) briefly on the lowest setting at first, then on the highest setting for around 3 minutes, until creamy.

Bake

1. Grease a loaf tin (25 cm) and dust with flour. Add the dough and smooth out.
2. Now bake the cake on the middle shelf of the preheated oven for around 60 minutes.
3. After around 15 minutes’ baking time, make a cut lengthwise in the middle of the cake around 1 cm deep and use a wooden skewer to check the cake is ready before taking out of the oven.

Cool and glaze

1. After baking, loosen the cake from the tray and place on a wire rack to cool. When the cake has cooled, the glaze mixture can be mixed with the lukewarm water until smooth and spread on the cake with a knife.