Cake Recipes

Mixed Nuts Cake

mixed_nuts_cakeMy father-in-law loves having nuts in cakes. In fact whenever I made cakes using the ready-to-mix cake mixes, he always wanted me to add some cashew-nuts or raisins in them. So when I tried to make a cake from scratch, I wanted it to have loads of nuts. The truth is, I did go overboard the first time by adding whatever variety of nuts I could find in the kitchen. I remember putting sunflower seeds as well. 😉 The cake turned out perfect and everyone loved it, especially Dad. 😀

So if you like nuts, you should definitely try this recipe. You can add any variety of nuts. I normally add cashew-nuts and pecans as well. It tastes amazing when served with hot chocolate sauce. 🙂

Mixed Nuts Cakeprint_save

  • All-purpose Flour – 1½ cup
  • Baking Soda – ¼ teaspoon
  • Baking Powder – 1¼ teaspoon
  • Unsalted Butter – 125 grams (½ cup at room temperature)
  • Caster Sugar – 1¼ cup (275 grams)mixed_nuts_cake
  • Eggs – 3 (room temperature)
  • Milk – ½ cup (room temperature)
  • Lemon Rind – finely grated – 1 teaspoon
  • Lemon Juice – 1 tablespoon
  • Pistachios – finely chopped – 2 tablespoon
  • Walnuts – finely chopped – 2 tablespoon
  • Almonds – finely chopped – 2 tablespoon

Nut Topping:

  • Pistachios – coarsely chopped – 2 tablespoon
  • Walnuts – coarsely chopped – 2 tablespoon
  • Almonds – coarsely chopped – 2 tablespoon

  • Preheat the oven to 180º C for 10 minutes. Butter and line the baking pan with baking paper.
  • Combine the coarsely chopped nuts for the topping in a bowl.
  • Sift together flour, baking powder and baking soda and set aside.
  • Combine butter, lemon rind and sugar by beating with a mixer until light and fluffy. Add eggs to this mixture one at a time, beating well between additions.
  • Stir in the flour mixture and milk in two batches, starting and ending with flour. Stir in the lemon juice and finely chopped nuts.
  • Spoon the cake mixture into the prepared baking pan. Level the surface with a wet spatula. Spread the nut topping on the leveled cake.
  • Bake the cake for 30 – 40 minutes. If the top begins to brown faster, cover the cake loosely with aluminium foil. Bake until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool on a wire rack.
  • Smaller cakes can be baked in 25 – 30 minutes. Cupcakes will be baked in 15-20 minutes.
(Recipe adapted from Marias Menu)

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