Nut cake à la Sylvia

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar, possibly brown
• 4 eggs
• 400 g nuts, ground
• 120 ml coffee
• 250 g flour (whole wheat or spelt)
• 1 tbsp cocoa powder, dark
• 1 ½ packets of baking powder
• 120 ml milk
• e.g. powdered sugar or icing
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

very nutty – with 400 g ground nuts

Cream the softened butter with the sugar and eggs until creamy. Stir in the nuts and coffee. Combine the flour with the cocoa powder and baking powder, then stir in the milk. The batter should be slightly softer than a typical sponge cake; add a splash of milk or coffee if desired. Spread the batter into a greased pan and bake in a preheated oven at approximately 175°C for 50-60 minutes. Test the doneness with a skewer. The cake tastes best when left to cool in the pan overnight or for 12-18 hours; this will make it moister. Dust with powdered sugar or glaze with your choice of icing, if desired.