John Myers
Moist Nut Cake
The perfect moist nut cake recipe with a picture and simple step-by-step instructions.
- 150 gr Butter or margarine
- 100 g Sugar
- 1 Pk Vanilla sugar
- 2 Eggs
- 0,5 tsp Baking powder
- 125 gr Flour
- 2 tbsp Vodka
- 50 g Ground hazelnuts
- 150 gr Zucchini
- 1 Pr Salt
- Separate the zucchini from the core, grate finely, place in a small bowl and cover.
- Beat the butter / margarine until frothy. Gradually add the sugar, vanilla sugar and a pinch of salt.
- Now gradually stir in the eggs (about half a minute per egg).
- Mix the flour with the baking powder and sieve. Add batches to the egg mixture and fold in. Also add the vodka and stir well. Now fold in the ground hazelnuts.
- Squeeze out the courgette rasp a little and add to the batter and stir well.
- Grease a cake tin (small) and fill in the dough and smooth it out. If you want to take a large shape, you should simply double the ingredients.
- Place the cake tin on the middle rail of the oven and bake at 140 ° for about 60 minutes. (Every now and then do the “stick test”).
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