Brain Food

Christmas Nut Cake

Average: 5 (1 vote)
(1 vote)
Christmas Nut Cake
share Share
bookmark_border Copy URL
40 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

The nut tart is rich in healthy fatty acids, magnesium, vitamin E and niacin, which strengthens our nerves and is great for our brain. Perfect for the sometimes stressful Christmas season!

If you wish, you can replace some of the chopped nuts with dried fruit such as dried apricots. It is also possible to melt some dark chocolate over a water bath and decorate the nut cake with it.


For cake
250 grams butter
300 grams sugar
6 eggs
375 grams Pastry flour
2 teaspoons Baking powder
½ packet Dry yeast
3 tablespoons dark cocoa powder
100 grams ground almonds
50 grams ground Hazelnuts
3 tablespoons Brandy
milk (as needed)
50 grams chopped Pecan
75 grams chopped Walnut
50 grams Chocolate sprinkles
For garnish and pan
butter (for the pan)
100 grams sugar
200 grams mixed Nut
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 180 ° C top and bottom heat.

For the cake, beat the butter and sugar until airy. Add the eggs one at a time. Sift the flour then stir in the baking powder, dry yeast, cocoa powder, almonds and hazelnuts. Add the flour mixture alternately with the brandy into the egg mixture. Add some milk as needed if the dough is too thick. Fold the nuts and chocolate chips fold into the batter. Pour batter into a greased springform pan and bake for about 60 minutes. Loosen the finished cake from the mold and let cool.


For decoration, combine 60 ml (approximately 1/4 cup) of water and sugar in a pan. Simmer until the sugar dissolves. Continue cooking until the sugar caramelizes into a light brown. Stir in the nuts. Let cool slightly. Evenly spread the caramel nuts on the cake surface. Let cool completely. Serve garnished with a ribbon around the cake if desired.