Tyrolean Nut Cake
I haven’t had this cake for a long time now, don’t ask why. 🙂 It’s quick to prepare and really delicious!
The Tyrolean Nut Cake tastes best when you leave it to rest for a whole day. It will stay moist for a few days, if it survives that long. 🙂
I mixed grated walnuts in the dough and topped with roasted hazelnuts.
You can also use different nuts like: walnuts, hazelnuts or almonds, depending on taste!
- 200 g softened butter
- 200 g sugar
- vanilla
- 6 eggs
- 200 g grated nuts
- 120 g flour
- 1½ tsp baking powder
- 200 g dark chocolate, choped
- a pinch of salt
- powdered sugar (without chocolate)
- OR
- 150 g chocolate, choped
- 1 tsp coconut oil
- 1 handfull roasted, chopped nuts
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Mix softened butter, sugar and vanilla until creamy.
-
Separate eggs.
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Add yolks to butter mixure one by one, mixing in between, until light and very creamy.
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Sieve flour and baking powder and mix with nuts and choped chocolate.
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Whip egg whites and a pinch of salt until stiff.
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Fold nut mixture and beaten egg whites in the butter mixture.
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Fill in a greased and floured loaf pan. (30 cm)
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Bake in preheated oven at 180° C for 60 to 70 minutes. After 45 minutes cover with a foil, so that it does not get too dark.
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Leave to cool.
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Dust with powdered sugar. (without chocolate)
-
OR
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Melt chocolate and coconut oil over bain-marie and cover the cake.
-
Sprinkle with roasted nuts.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde, so I can see your creations. 🙂
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