Nut Cake for Christmas

Ingredients

• 250 g butter
• 300 g whole cane sugar
• 6 Eggs
• 350 g spelt whole grain flour
• 2 tsp Baking powder
• 0.5 packet dry yeast
• 3 tbsp cocoa powder
• 100 g Ground Almonds
• 50 g ground hazelnuts
• 3 Tbsp apple juice
• 50 g chopped pecans
• 75 g chopped walnut kernels
• 50 g dark chocolate shavings
• 200 g mixed nuts

Instructions

1. 1.

   Beat butter and 200 g sugar until fluffy, then gradually fold in the eggs. Sift flour and mix with baking powder, dry yeast, cocoa powder, almonds and hazelnuts. Alternate adding apple juice to incorporate. If the batter is too thick, add more juice. Finally fold in nuts and chocolate shavings.

2. 2.

   Fill the batter into a greased springform pan if needed and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 60 minutes. Check with a skewer. Remove the finished cake from the pan and let it cool.

3. 3.

   Boil 60 ml water and remaining sugar to make a syrup, continue cooking while gently swirling the pot until the sugar turns light brown caramelized. Add mixed nuts, let cool slightly, then spread the caramelized nuts over the cake surface. Let fully cool. Serve garnished with a ribbon.