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Heidi's simple, airy cupcake – nut cake

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Ingredients for 1 servings:

  • 5 eggs
  • 4 cups flour
  • 3 cups sugar
  • 2 cup(s) oil (sunflower oil)
  • 1 cup water
  • 1 packet of vanilla sugar
  • 1 packet of baking powder
  • 300 g hazelnuts, ground
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 160°C (or 180°C fan-assisted). Combine all ingredients in a bowl and stir to form a dough. Pour the dough into a greased 26cm round cake tin and bake at 160°C on the middle rack of the oven for about 50 minutes. Instead of the hazelnuts, you can use a large jar of morello cherries or 400g of chocolate drops. Tip: To prevent the cake from sticking when it’s cooked, finely grate a dry, hard roll with a cheese grater and sprinkle it into the greased tin. To avoid too many breadcrumbs in the tin, simply turn it upside down for a moment.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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