Juicy, Crunchy Nut Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 medium egg (s)
- 120 g suar
- 150 g butter
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 300 grams flour
- 200 g nuts, whole or rouhly chopped (almonds, hazelnuts)
- 200 g dried fruits (apricots, sultanas, plums), rouhly chopped
- possibly orange peel and lemon peel
- 150 g powdered suar
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Beat the eggs with sugar, vanilla sugar and butter until frothy. Mix the flour with the baking powder, add to the egg mixture and stir everything into a smooth dough (hand mixer), then fold in the nuts and fruit, if you like, you can also add orange peel and lemon peel to the dough.
- Pour the dough into a greased loaf pan and bake in a preheated oven at 180 degrees (convection) for about 60 minutes until golden brown. Let the cake cool completely in the tin.
- Beat the egg white with a pinch of salt until stiff, gradually pour in the powdered sugar. Take the cake out of the mold and cover with the icing sugar.
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