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🍰 Crunchy Nut Cake

586 kcal · 30 min · 4 servings

Ingredients

• 150 g Butter (room temperature)
• 200 g Sugar
• 4 Eggs
• 0.5 Lemon (zest)
• 2 tbsp Hazelnut flavor (or hazelnut liqueur)
• 200 g Hazelnuts (finely ground)
• 280 g Flour
• 2.5 tsp Baking powder
• 2 tbsp Milk (as needed)
• Butter (for the pan)
• Flour (for dusting)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Separate the eggs so you have the yolks and whites apart.
3. 3. Beat the yolks together with the butter, sugar, and lemon zest until creamy.
4. 4. Gently fold in the hazelnuts and the flavoring.
5. 5. Mix the flour with the baking powder.
6. 6. Stir the flour mixture into the batter.
7. 7. Add the milk spoonful by spoonful until the batter reaches the desired consistency.
8. 8. Whip the egg whites into a stiff foam.
9. 9. Gently fold the egg whites in.
10. 10. Grease a loaf pan with butter.
11. 11. Dust the pan lightly with flour.
12. 12. Shake out any excess flour from the pan.
13. 13. Fill the batter into the prepared pan.
14. 14. Bake the cake for about 1 hour in the hot oven.

Nutrition per serving

• kcal: 586
• Protein: 12 g · Fett/Fat: 36 g · Carbs: 73 g