Tyrolean Nut Cake
Tyrolean Nut Cake is a rustic Austrian-inspired cake rich in ground hazelnuts.Butter and eggs create a tender, moist crumb.Vanilla and lemon zest add freshness and fragrance.The cake is baked until golden and lightly crisp around the edges.A simple powdered sugar topping keeps its traditional appearance elegant.It is especially delicious served with coffee or tea.
Ingredients
For the Cake
- 180 g all-purpose flour
- 150 g finely ground hazelnuts
- 150 g unsalted butter, softened
- 150 g granulated sugar
- 4 large eggs
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon rum, optional
For Finishing
- Powdered sugar, for dusting
- Whole or chopped toasted hazelnuts, optional
Instructions
- Preheat the oven to 175°C (350°F).Grease a 22–23 cm round cake pan or bundt pan and lightly flour it.
- In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, and salt.
- Place the softened butter and sugar in a large mixing bowl.Beat for approximately 3–5 minutes until light and creamy.
- Add the eggs one at a time, beating well after each addition.If the mixture looks slightly curdled, don't worry; it will come together when the dry ingredients are added.
- Mix in the vanilla extract, lemon zest, and optional rum.The lemon zest adds a subtle freshness that complements the roasted hazelnuts beautifully.
- Add the flour and hazelnut mixture in two or three additions, alternating with the milk.Mix only until combined.Avoid overmixing.
- Bake for approximately 40–50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.If the top becomes too dark before the center is cooked, loosely cover it with aluminum foil.
- Once completely cool, dust generously with powdered sugar.For extra nutty flavor and decoration, sprinkle a few toasted chopped hazelnuts over the top.Slice and serve with coffee, tea, or lightly sweetened whipped cream.
Notes
- Use fresh hazelnuts: Freshly ground nuts provide the best aroma.
- Toast the nuts: Lightly toasted hazelnuts give the cake a deeper flavor.
- Use room-temperature ingredients: They create a smoother batter.
- Don't overmix: Excessive mixing can make the cake dense.
- Check the cake carefully: Baking time varies between ovens and pan shapes.
- Cool before dusting: Powdered sugar melts if applied to a hot cake.
- Rum is optional: It adds traditional-style depth but can easily be omitted.
- The flavor improves after resting: The nutty flavor becomes more pronounced after several hours.