Nut cake. Possibly Swiss in origin? Who knows. I’ve never seen a recipe for this version of it anywhere but my grandmother’s handwritten notes and my typed-up-and-converted-to-metric copy. This is another family tradition that goes back generations. Always my mum’s birthday cake. Incredibly light, moist, and flavourful.
- 6 eggs
- 200g caster sugar
- 200g ground hazelnuts (if poss, grind them yourself from whole – it gives a better texture and moisture)
- 3 tbsp dry, white breadcrumbs (you can use plain flour instead, or rice flour if you want to keep it gluten free)
- 1 tsp almond essence
- Apricot jam
- Pre-heat oven to 160C fan (180C). Grease and line 2 round baking tins (or a single springform tin)
- Separate the eggs and whisk the whites into stiff peaks
- In separate bowl, beat together the sugar, yolks and almond essence until mixture turns pale yellow
- Alternating, fold in the breadcrumbs, egg whites and hazelnuts a spoonful at a time
- Pour into the tins and bake for about 40 mins. (If making as a single cake, not 2 layers, bake for an hour)
- Once baked, risen and golden on top, remove carefully from tin and leave facedown to cool on a rack
- Once cool, warm the apricot jam slightly to loosen it and use to sandwich the layers together
- Ice with the chocolate glaze below and decorate with toasted almond slivers arranged in flower patterns
Serve with schlagsahne (whipped cream) and a strong coffee
Chocolate glaze
The only chocolate icing recipe you’ll ever need.
- 3 tbsp sugar
- 3 tbsp milk
- 30g butter
- 80g dark chocolate
- 3 drops veg oil
- Melt together and dissolve all ingredients until smooth (bain marie or careful microwaving equally legit)
- Remove from the heat, stir well and add the oil
- Cool slightly and spread over the cake – this quantity will do the top and sides
Sophie cooks 