Heidi`s Simple, Airy Cups – Nut Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 4 cup flour
- 3 cup / s sugar
- 2 cup oil (sunflower oil)
- 1 cup water
- 1 packet vanilla sugar
- 1 packet baking powder
- 300 g hazelnuts, round
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees (or 180 degrees convection). Put all ingredients in a bowl and stir to form a batter. Put the dough in a greased buffer pan (26 cm) and bake in the oven at 160 degrees in the middle for about 50 minutes. You can also use a large glass of morello cherries or 400 g chocolate lentils instead of the hazelnuts.
- Tip: To prevent the cake from sticking when it is done, grate a dry, hard roll (roll) very finely with the cheese grater and sprinkle it into the greased dish. So that there are not too many breadcrumbs in the mold, just turn them upside down for a moment.
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