Anke's moist nut cake with a subtle coffee note

Ingredients for 1 servings:

• 180 g butter
• 50 ml rapeseed oil
• 6 eggs
• 325 g sugar
• 1 tbsp cinnamon
• 2 tbsp cocoa powder
• 250 g flour
• 2 tbsp Amaretto
• 100 g hazelnuts, ground
• 50 g ground walnuts
• 150 ml coffee, cold
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 6 walnuts, for decoration
• 200 g dark chocolate coating
• Butter, for the mold
• Breadcrumbs, for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Beat the eggs together with the sugar, vanilla sugar, butter, and rapeseed oil until frothy. Then gradually add all the remaining ingredients except for the dark chocolate coating and the 6 whole walnuts and mix everything thoroughly for about 4-5 minutes. Butter and crumble a 28 cm springform pan with a tube base. Pour the batter evenly into the pan and bake in a preheated oven at 175 °C for about 60 minutes. At the end of the baking time, do a skewer test and bake for an additional 5 minutes if necessary. After baking, carefully remove the cake from the pan and let it cool. Melt the chocolate coating and spread it evenly over the cake. Halve the whole walnuts and use them to decorate the cake.