Cake with roasted nuts and caramel

I made this cake one afternoon when I craved something simple, but with a generous layer of caramel and toasted nuts. The base is classic, not too sweet, allowing the caramel to shine through. What I love is that there’s no need for complicated creams or decorations; it’s all about the contrast of textures.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 25-30 minutes
Baking time: 30-35 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: cake for occasions, weekend meal, or everyday dessert

Ingredients

Base:
4 eggs
150 g sugar
100 g flour
1 packet of caramel-flavored pudding powder (usually 40 g)
80 g ground almonds (or walnuts)
2 tablespoons cocoa
100 ml oil
100 ml hot coffee
1 teaspoon baking powder
a pinch of salt

Caramel:
150 g sugar
100 ml heavy cream (unsweetened liquid cream)
80 g butter

Others:
2-3 handfuls of chopped and toasted nuts
1 tablespoon butter for greasing the pan
1 tablespoon cocoa for dusting the pan

Preparation method

1. Preheat the oven to 175°C. Grease a round pan of 24-26 cm with butter, then dust it with cocoa (not flour).

2. For the base, separate the eggs. Whip the egg whites with a pinch of salt until frothy. Once they turn white, start adding the sugar gradually, mixing until completely dissolved and a stiff meringue forms.

3. Beat the egg yolks separately with the oil until they become creamier.

4. Incorporate the whipped egg yolks into the egg whites, mixing briefly, just enough to combine.

5. Mix the flour with the pudding powder, cocoa, and baking powder. Start adding them to the egg mixture, alternating with the hot coffee. Use a spatula and wide movements to avoid deflating the foam. Do not use the mixer at this stage.

6. Finally, add the ground almonds and gently fold them in with the spatula.

7. Pour the mixture into the prepared pan, level it, then bake for 30-35 minutes. The base is done when a toothpick comes out clean.

8. Remove the base from the oven and let it cool slightly in the pan (about 10 minutes). Then turn it out onto a plate.

9. While the base cools, prepare the caramel. Place the sugar in a heavy-bottomed saucepan over medium heat. Let it caramelize without stirring too early – just swirl the pan if needed to melt it evenly. Do not let it burn, as it will become bitter.

10. Once the sugar is completely melted and has reached the desired color (amber, not dark brown), remove the pan from heat and pour the heavy cream over the caramel. Be careful, as it will bubble and steam.

11. Place the pan back on low heat and stir until the caramel dissolves into the cream.

12. Add the butter cut into cubes and stir until completely melted. Let it simmer on low heat for 2-3 minutes until the caramel begins to thicken slightly.

13. For the toasted nuts, after removing the base from the oven, place the chopped nuts on a tray and put them back in the still-hot oven for a few minutes, just to enhance their flavor. Do not leave them unattended, as they can burn quickly.

14. Assembly: pour about half of the warm caramel over the cooled base. Sprinkle the toasted and chopped nuts over the caramel. With a spoon, drizzle the remaining caramel over the nut layer as evenly as possible.

15. Refrigerate the cake for at least 30-60 minutes to allow the caramel to set slightly before slicing.

Why I make this recipe often

I return to this cake when I want something substantial without whipped creams. It keeps well for a few days in the fridge, and the caramel remains pleasant, not hard. The toasted nuts make a difference, and the base doesn’t dry out.

Tips and variations

Tips
Let the base cool for at least 10-15 minutes before removing it from the pan to avoid crumbling.
Do not leave the caramel on the heat too long after adding the cream and butter – it becomes too thick when cooled.
When pouring the caramel over the base, you can poke it with a fork if you want it to penetrate slightly inside.

Substitutions
Ground almonds can be replaced with the same amount of ground walnuts.
If you don’t have caramel pudding, you can use vanilla pudding, but the flavor will be a bit simpler.
Toasted nuts can be replaced with hazelnuts or toasted almonds for a different flavor.

Variations
You can try using decaffeinated coffee or even milk instead of coffee if you don’t want a coffee flavor.
If you want a lighter base, you can slightly reduce the amount of almonds/walnuts.

Serving ideas
It can be served sliced simply, at room temperature or slightly chilled.
It pairs well with coffee or tea, without adding anything else.

Frequently asked questions

How long does the cake last in the fridge?
It keeps well for 3-4 days, covered, in the cold. The base doesn’t dry out quickly.

Does the caramel need to be completely cold when poured on the base?
No, the caramel should be warm and slightly fluid to spread well on the base and adhere to the nuts.

Can I use brown sugar for the caramel?
The recipe works with white sugar, as it caramelizes more controllably. Brown sugar can burn faster and slightly alters the final texture.

Is it necessary to toast the nuts or can they be used raw?
Toasted nuts have a more intense flavor and crunchy texture, but technically they can be used raw if you’re short on time. The flavor difference is significant.

Can the base be baked in a rectangular pan?
Yes, but be careful with the time – it may vary depending on the thickness of the layer. Test with a toothpick.

Nutritional values

Estimated for one slice (out of 12): approx. 320 kcal, 20 g fat, 30 g carbohydrates, 6 g protein. The caramel and nuts contribute the most calories. Values are approximate, depending on the slice size and ingredient accuracy.

Storage and reheating

Keep it in the fridge, covered, for up to 4 days. The cake doesn’t need reheating, but if you want the caramel softer, leave it at room temperature for 15-20 minutes before serving. I do not recommend freezing, as the caramel changes texture.

This is how I prepare the cake with toasted nuts and caramel when I want something easy to make yet special in taste.

In a bowl, we mix the egg whites with a pinch of salt until frothy. Separately, in a small bowl, we whisk the egg yolks with the oil. To the beaten egg whites, we add the sugar and mix until it dissolves. Then, we add the whisked egg yolks with the oil and mix. We combine the flour with the pudding powder, cocoa, and baking powder, and gradually add it to the egg mixture alternating with the coffee, gently folding with a spatula to maintain the fluffiness. Finally, we gently fold in the ground almonds. We pour the mixture into a round baking pan of 24-26 cm, greased with butter and lined with cocoa. We place the pan in the preheated oven at 175 degrees for about 30-35 minutes. We check with a toothpick if the base is baked. While the base is in the oven, we prepare the caramel. We put the sugar in a pot with a thicker bottom and let it caramelize. Be careful not to burn it! We remove it from the heat and pour in the cream (I use the liquid cream from Lidl). We put it back on the heat and let the caramel melt. Once completely melted, we add the cubed butter and mix until the butter melts and the mixture thickens slightly. Once the base has cooled a bit, we remove it onto a platter. We pour about half of the caramel over it. We sprinkle chopped and toasted nuts on top, and then we add the remaining caramel with a spoon over the nuts. We let the cake chill in the fridge for 30-60 minutes until the caramel hardens, then we slice and serve. The base is fluffy and slightly crumbly, and I can't describe how much I love the caramel with nuts. I leave you with the images, which I hope say more than I have said :) You can replace the almonds in the base with ground walnuts. You can place the walnuts in a pan and put them in the oven for a few minutes after taking the base out of the oven.

 Ingredients: Base: 4 eggs, 150 g sugar, 100 g flour, 1 packet of caramel pudding powder, 80 g ground almonds, 2 tablespoons cocoa, 100 ml oil, 100 ml hot coffee, 1 teaspoon baking powder, a pinch of salt. Caramel: 150 g sugar, 100 ml whipped cream, 80 g butter. Others: 2-3 handfuls of chopped and toasted walnuts, 1 tablespoon butter for greasing the tray, 1 tablespoon grated cocoa for dusting the tray.

 Tags:  walnut cake caramel cake