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Tyrolean Nut Cake (Tiroler Nusskuchen)
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Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Moist nut cake, baked in a Bundt® or loaf pan, made with hazelnuts or walnuts, stays fresh for days.
Ingredients:
0.875 cupunsalted butter, room temperature, plus more for baking dish
0.25 cupdry bread crumbs
6eggs
0.875 cupwhite sugar
3teaspoons vanilla sugar
0.75 cupdry white wine
1cupall-purpose flour
2teaspoons ground cinnamon
1teaspoonbaking powder
1pinchsalt
1.5 cups ground hazelnuts
0.75 cupchocolate chips, or to taste
Instructions:
Generously butter and coat a fluted tube pan (such as Bundt®) with bread crumbs. Make sure the bread crumbs are evenly spread. Preheat your oven to 375 degrees F (190 degrees C).
Using an electric mixer, beat the butter on high speed until foamy. Add eggs one at a time, beating well after each addition. Gradually add the sugar and vanilla sugar, and continue beating until the mixture is light and foamy. Stir in the white wine.
In a bowl, gently mix together flour, cinnamon, baking powder, and salt. Gradually add the flour mixture into the eggs on low speed. Gently fold in hazelnuts and chocolate chips. Transfer the batter into the baking pan and smooth it out using a spoon.
Bake in the warm oven until a toothpick inserted in the center comes out clean, approximately 1 hour.