Nut cake

I have been making this cake for years, especially when I have a lot of eggs on hand. I like that it doesn't require complicated ingredients and can easily be modified based on what I have at home. The ground nuts give it a nice texture, but I often make it with candied fruits if I want to change the flavor a bit or if I don't have nuts available. It's the kind of cake that you can pour into two pans and pop into the oven without much fuss.

Quick Info

Total Time: 50-55 minutes
Preparation Time: 15-20 minutes
Baking Time: 30-35 minutes
Servings: 2 medium cakes (approximately 16-20 slices)
Difficulty: Easy
Recipe Type: Dessert, classic cake, suitable for breakfast or snack

Ingredients

8 eggs
8 tablespoons sugar
8 tablespoons flour
8 tablespoons ground nuts (or candied fruits)
200 ml oil
1 packet baking powder
2 packets vanilla sugar

Instructions

1. Separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl.

2. Beat the egg whites with a pinch of salt until stiff. When the foam starts to hold its shape, gradually add the sugar while continuing to mix until you achieve a stiff meringue. Add the vanilla sugar as well.

3. In a separate bowl, mix the egg yolks with the baking powder. I use a fork; it works quickly.

4. Gently fold the egg yolks into the egg whites using a spoon or spatula, mixing from the bottom up with wide motions. Don’t rush to avoid deflating the foam.

5. Gradually add the flour in 2-3 batches. Mix carefully, using the same bottom-up motion.

6. After the flour, add the ground nuts in batches, using the same method. The mixture should remain airy and not deflate.

7. Finally, drizzle in the oil while gently incorporating it without overmixing. The goal is to retain as much volume as possible.

8. Prepare two loaf pans lined with parchment paper. Divide the batter evenly between the two pans.

9. Bake in a preheated oven at 180°C (moderate heat) for 30-35 minutes. Check after 30 minutes with a toothpick – if it comes out clean, the cake is done.

10. Remove the pans from the oven and let the cake cool slightly before removing it from the pans.

Why I Make This Recipe Often

It comes together quickly, without complicated techniques, and turns out perfectly every time. You can swap the nuts for candied fruits, depending on what you have at home. It keeps well for a few days and is easy to divide into two pans. I take it on the go or give it to the kids for a snack.

Tips and Variations

Tips

- For a fluffier texture, avoid overmixing after you start incorporating the flour and nuts.
- The egg whites should be beaten well until they hold on the whisk or mixer blades.
- If you want to prevent the cake from sinking, use wide, slow motions from top to bottom rather than circular ones.

Substitutions

- Ground nuts can be replaced 1:1 with finely chopped candied fruits if you prefer a different flavor or have nut allergies.
- Vanilla sugar can be omitted or replaced with vanilla extract if you don’t have packets on hand.
- Baking powder can be substituted with a packet of baking soda mixed with a few drops of lemon juice (but the texture will not be identical).

Variations

- You can add a tablespoon of cocoa powder to half of the batter if you want a marbled effect.
- If using candied fruits, opt for those with reduced sugar or dried fruits to avoid making the cake too sweet.
- Instead of two loaves, you can bake the batter in a large loaf pan, but the baking time will increase by 10-15 minutes.

Serving Ideas

- Simply sliced, served with coffee or tea.
- The slices can be spread with butter or jam.
- It also works as a base for quick cakes if you slice it horizontally and fill it with cream.

Frequently Asked Questions

1. If I don't have ground nuts, can I use something else?
Yes, you can use finely chopped candied fruits or raisins in the same quantity.

2. How long in advance should I take the eggs out of the fridge?
It's not essential, but eggs at room temperature whip up easier and yield a fluffier result.

3. Can the cake be frozen?
Yes, but the texture may suffer slightly after thawing – it becomes a bit more moist.

4. What do I do if the cake sinks in the middle after I take it out of the oven?
Usually, the cause is under-beaten egg whites or too vigorous mixing after adding the flour/nuts.

5. Can I reduce the sugar?
Yes, you can cut back by 1-2 tablespoons, and the cake will still turn out good, just less sweet.

Nutritional Values

Estimate for one slice (out of 20 slices):
Calories: approximately 180
Carbohydrates: 18 g
Protein: 4 g
Fat: 10 g
Fiber: 1 g

Values are approximate and can vary depending on the amount of nuts or candied fruits used. Sugar and oil significantly contribute to the caloric content.

Storage and Reheating

The cake keeps well for 3-4 days at room temperature, wrapped in plastic wrap or in a sealed container. I do not recommend reheating, as it becomes dry. If you want to keep it longer, you can freeze it in portions in sealed bags. When thawing, let it sit at room temperature.

 Ingredients: 8 eggs 8 tablespoons of sugar 8 tablespoons of flour 8 tablespoons of ground walnuts 200 ml of oil 1 teaspoon of baking powder 2 packets of vanilla sugar

 Tags:  walnut cake