John Myers
Odenwald Nut Cake
The perfect odenwald nut cake recipe with a picture and simple step-by-step instructions.
- 180 g Soft butter
- 180 g Sugar
- 1 packet Vanilla sugar
- 4 Free range eggs
- 180 g Flour
- 0,5 packet Baking powder
- 200 g Ground hazelnuts
- 1 pinch Salt
- 1 teaspoon Ground cinnamon
- 2 Apples Elstar
- 2 packet Vanilla sugar
- 100 g Hazelnut couverture
- Remove the core from the apples and cut into small cubes. Sprinkle the apple cubes with the two sachets of vanilla sugar and set aside.
- In a mixing bowl, stir the butter until creamy. Add the sugar, vanilla sugar and the eggs and stir in well. Mix the flour with the baking powder and stir in. Add the hazelnuts, cinnamon and a pinch of salt and stir in. Put the apple cubes on the batter and fold in.
- Pour the dough into the prepared springform pan and smooth it out. Place the cake in the oven preheated to 175 degrees (convection) and bake for about 50 – 55 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin for 30 minutes. Now remove the edge of the springform pan and let the cake cool down.
- Melt the couverture over a water bath and spread it over the cooled cake.
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