Nut cake with nougat pieces à la Mama

Ingredients for 1 servings:

• 150 g nougat
• 125 g margarine
• 200 g sugar
• 200 g hazelnuts, ground
• 125 g wheat flour
• 4 eggs
• 4 tbsp water
• some lemon juice
• 2 tsp baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

dairy-free, super delicious and super easy, recipe for a normal-sized Bundt pan

First, place the nougat in the freezer for about 30 minutes to make it easier to slice later. Separate the eggs. Place the egg yolks in a bowl with the margarine and sugar and beat until frothy. One after the other, add the hazelnuts, about 4 tablespoons of water and a few drops of lemon juice (or a little lemon zest). Mix the wheat flour and baking powder and add them as well. Now beat the egg whites until stiff peaks form and fold them into the batter. Pour everything into a bundt cake pan (or any other cake pan) and carefully press the frozen nougat in small pieces into the batter. Bake the cake at 175°C for about 45 minutes. Tip: To prevent the nougat from sticking to the plate afterward, press it deeply into the batter so that it is surrounded by the batter.