Yeast Nut Cake
A fresh yeast-based nut cake recipe with a buttery crust and aromatic filling. Try this and other recipes from Spoonsparrow!
Ingredients
- 10 g fresh yeast
- 120 ml lukewarm milk
- 40 g sugar
- 250 g flour
- 40 g softened butter
- 1 egg
- softened butter (for the loaf pan)
- softened flour (for the loaf pan)
- flour (for working)
- 2 tbsp vanilla sugar
- 0.5 tsp ground cinnamon
- 20 ml rum
- 75 g ground almonds
- 100 g chopped almonds
- 1 egg yolk
- 1 tbsp whipping cream
Instructions
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1.
Whisk the yeast with 3-4 tbsp milk and 1 tbsp sugar. Put the flour in a bowl. Pour the yeast mixture into the center and mix with some flour from the rim. Let this pre‑rise covered in a warm place for about 30 minutes. When it has doubled, add the remaining milk, sugar, butter, and egg. Knead with a hand mixer’s dough hooks to a smooth dough that releases easily from the bowl. Cover and let rise another 30 minutes in a warm spot.
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2.
For the filling mix vanilla sugar, cinnamon, rum, and almonds. Add a little water until you get a slightly spreadable but not too liquid paste.
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3.
Preheat the oven to 180 °C fan‑forced. Grease the loaf pan and dust with flour.
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4.
On a floured surface knead the dough again, roll into a rectangle about 25×30 cm, spread the filling over it, and roll up. Place the roll in the loaf pan and let rise for another 15 minutes.
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5.
Beat the egg yolk with the cream and brush the dough. Bake in the oven for about 40 minutes until golden brown (test with a skewer). Remove, cool briefly, turn out onto a wire rack to finish cooling.
