German Nut Cake (NussKutchen)
Prep: 25 Mins
Cook: 60 Mins
Skill Level: Medium
Servings: 8
Delight in the rich, nutty flavours of this traditional German Nut Cake, with its moist, buttery texture and a perfect crunch from ground nuts—ideal for any coffee break or dessert table!
Products used
Ingredients
- 250g/9oz butter
- 200g/7oz caster sugar
- Pinch of salt
- 5 eggs
- 2 teaspoons of almond extract
- 3 teaspoons of brandy
- 250g/9oz plain flour
- 3 teaspoons of baking powder
- 200g/7oz ground hazelnuts
- 50g/2oz ground almonds
- 200g dark chocolate
- 50g/2oz Clotted Cream with Brandy
Method
- Place butter in a bowl and beat until soft.
- Beat in the sugar and salt until light and creamy.
- Separate the eggs and keep whites to one side. Slowly add the yolks to the butter mix a little at a time beating until creamy.
- Next, slowly add the almond extract and brandy.
- Beat the egg whites until light and fluffy then add to the bowl onto the butter mixture.
- Sift the flour and baking powder over the egg whites along with the ground nuts.
- Now fold all together until evenly mixed.
- Place the cake mix into a loaf tin and bake at 180°C/350°F on the middle shelf for around an hour. Test the cake is cooked with a skewer to see if it comes out clean when pricked.
- Once cooked, let cake cool then transfer onto a cooling rack.
- Melt the chocolate and drizzle over the cake, finish with icing sugar, a spoonful of Clotted Cream with Brandy and chopped nuts.
Try it with a Kick
Clotted Cream
with Whiskey
Extra thick sweetened cream with Irish Whiskey
and natural flavourings.
