John Myers
Moistest Nut Cake, and Made Quickly
The perfect moistest nut cake, and made quickly recipe with a picture and simple step-by-step instructions.
- 200 g Spelled flour
- 200 g Sugar
- 200 g Ground hazelnuts
- 330 ml Cream
- 4 medium sized Free range eggs
- 3 teaspoon Baking powder
- This nut cake is very easy to describe, but the taste melts away.
- Mix the flour, hazelnuts and baking powder well. Now preheat the oven to 180 degrees and grease a 26-inch springform pan well.
- In a mixing bowl, beat the sugar and eggs until creamy, then add the flour mixture (spoon by spoon) and the cream at the end.
- Put everything in the springform pan. Bake on the middle rack for about 60 minutes, depending on the oven.
- Let cool down properly. You can cover the cake with chocolate. I’ve got powdered sugar on it because it’s really juicy. Try it out.
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