The high content of magnesium, phosphorus, vitamin E and niacin from the almonds has a positive effect on our nerve cells. The oranges bring a lot of polyphenols into the nut cake, these secondary plant substances counteract inflammation and protect our cells from free radicals.
You can also prepare the nut cake with cream topping with other nuts of your choice. The cake tastes just as delicious with ground hazelnuts, for example. You can also replace the grape juice, for example with apple juice, which is very tasty, because the cake already contains apple sauce.
- For the cake
- 250 grams ground Hazelnuts
- 5 eggs
- 300 grams sugar
- 1 packet Orange extract
- 75 grams Pastry flour
- 1 teaspoon Baking powder
- 300 grams Hazelnuts (chopped)
- 1 teaspoon butter
- 1 tablespoon breadcrumbs
For the cake, separate the eggs. Beat yolks and sugar until frothy. Add orange extract, flour, ground hazelnuts and baking powder and mix well. Stir in the chopped nuts. Beat the egg whites until stiff and fold into the batter. Grease a rectangular 26 cm (approximately 10-inch) baking pan. Sprinkle with breadcrumbs. Pour batter into the pan and smooth the top. Bake in preheated 200°C (approximately 400°F) oven 55 min. Cool on a wire rack.
For the topping, beat cream and powdered sugar until stiff. Spread on the cooled cake and sprinkle with lemon zest and chopped nuts.