Nut cake recipes – classics and new ideas
The very classic, simple and moist nut cake is baked with hazelnuts and is a great recipe for every day! You should also not miss the following outstanding nut cake recipes!
When hazelnuts, walnuts, peanuts, pecans and more enter the bakery, we bake wonderful nut cakes! And there are always new variants: with chocolate or meringue, with pear, apple or banana and nut cake with sprinkles or icing. You’re sure to find your favorite recipe here!
Nut cake with cream cheese cream
With three kinds of nuts, nut cake tastes three times as good – not to mention the cream cheese!
150 grams of carrots
150 g butter or margarine
150 grams of sugar
1 packet of vanilla sugar
1 pinch of salt
3 eggs (size M)
150 grams of flour
1 pack of baking powder
50 g ground hazelnut kernels
50 g grated coconut
50 g ground almonds
300 g double cream cheese
50 g powdered sugar
15 g toasted coconut chips
Hazelnut flakes or chopped hazelnuts to decorate
1. Peel and finely grate the carrots. Cream together the fat, sugar, vanilla sugar and salt using a hand mixer. Beat in eggs one at a time. Mix the flour, baking powder, ground hazelnuts, grated coconut and ground almonds and stir in alternately with the carrots and milk.
2. Place the dough in a greased, floured springform pan (26 cm Ø) and smooth out. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C) for approx. 40 minutes. Let the cake cool down on a wire rack for about 30 minutes, then carefully loosen the edges, turn out onto a plate and let cool for about 1 1/2 hours.
3. Cream the cream cheese and powdered sugar with the whisk on the hand mixer. Spread the cake lightly all over. Decorate with coconut chips, hazelnut kernels and leaves.