John Myers
Contents
show
Ingredients
- 150 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 drops Bitter Almond Flavoring
- 2 Eggs
- 125 g Flour
- 0,5 tsp Baking powder
- 2 tbsp Rum
- 50 g Ground hazelnut kernels
- Icing sugar for dusting
Instructions
- Preheat the oven to 180 degrees (or convection 160 degrees). Grease the cup cake pan and dust with breadcrumbs or flour. For the dough, stir the butter on the highest setting with the hand mixer until smooth. Gradually stir in the sugar, vanilla sugar, salt and flavoring until the sugar has dissolved.
- Gradually stir in the eggs, about 1/2 minute each time. Mix the flour and bakery powder and stir in alternately with the rum on a medium setting. Finally fold in the hazelnuts. I also added about 30 g of chocolate droplets.
- Fill the dough into the mold and bake in the hot oven for about 45 minutes. Then let the cake cool down in the mold for about 10 minutes, then remove it from the mold and turn it onto a wire rack. After cooling, dust with powdered sugar or alternatively cover with a glaze (e.g. hazelnut glaze).
- The nut cake can also be baked with a 24 cm Guglhupf pan. To do this, double the ingredients and bake for about 55 minutes.
Nutrition
Serving: 100gCalories: 474kcalCarbohydrates: 45.6gProtein: 3.1gFat: 28.3g
