If you like delicious cakes with a great texture, this simple Tiroler Nusskuchen aka. Tyrolean Cake might pe perfect for you. This delicious treat stays fresh for days and tastes really, really good. Whether for breakfast, as a snack throughout the day, or as a sweet dessert after dinner – this simple loaf cake is great for any occasion. If you don’t believe us, you should try the recipe yourself. We would give you a piece of ours through the internet if that was possible… nut it’s not (yet). ;P
When the temperatures drop again after the summer, it’s time to come up with a bit more substantial stuff in the kitchen. In summer, we always try to cook and bake as »lightly« and healthily as possible. In fall and winter, it’s time to go all out again. Winter could be long and cold, so you need to make sure you have enough energy to get through those months with no sunlight. ;P
This Tyrolean (Nut) Cake definitely belongs in the category of »rich and delicious« cakes. There are a lot of nuts, butter, sugar, and chocolate in this cake. The perfect sweet treat to enjoy with a cup of coffee or tea – maybe on the sofa, wrapped in a blanket, watching a movie…? Unfortunately, this cake isn’t suitable for a hot summer day at the beach or pool. The chocolate glaze would turn your whole life into an absolute mess in just a few minutes in the sun. ;P
This delicious cake is a new addition to the »Bake Together – The Baking Surprise« with my dear blogger colleague Andrea from Zimtkeks & Apfeltarte. As some of you might know – once a month, we get together and bake (or even cook) based on a common theme. When we’re done, we surprise each other with the results – hence the name of the entire event. This month it’s all about cakes and nuts. Means nutty cakes. But you might have already figured that out by the name of the cake and recipe. ;P
We are doing our little baking event for almost 10 years already. It all started in April 2016 where we joined forces for the first time and baked »together«. By together, I mean in spirit, not physically, because we live quite far away from each other. ;) If you want to know the whys and wherefores, you can check out the article/recipe for our Strawberry Ombre Cheesecake. That was the first one, and there we explain everything in more detail.
Anyway. In the pictures, it might look like the cake has a chocolate filling in the center. That wasn’t planned, and it might not look that way when you bake it. While a fair amount of chocolate was incorporated into the cake batter, what you see in the center of the cake is mostly the chocolate glaze dripping down from the surface of the cake. We were quite generous with the chocolate when decorating, and because we didn’t wait long enough before cutting into the cake, some of the glaze was still liquid and ended up seeping into the center of the cake. Just so you know.
We don’t want anyone to be disappointed if the cake doesn’t look 100% like it does in our pictures. If you use a lot of glaze and are impatient, you might get the same result… People with a bit of self-control might have a slightly different experience here. ;P
Anyway. If you prefer almonds to hazelnuts in your bakes, you might want to try our delicious Nutty Biscoff Bundt Cake. There were also some hazelnuts involved in the making of that cake, but that’s because we did not have enough almonds at hand. You can make that cake with ground almonds only.
If you prefer cakes that are baked in a loaf pan, we recommend our easy Blueberry & Lemon Loaf Cake as your next bake. A completely different approach, almost no nuts (apart from the sliced almonds for decorations), but still an extremely delicious and moist cake. Yes, I said moist! The cake also looks great with all those berries inside. Doesn’t it?! ;)
INGREDIENTS / ZUTATEN
For the cake batter:
5 large eggs, separated
7 oz. (200g) butter, at room temperature
7 oz. (200g) brown sugar
7 oz. (200g) ground hazelnuts*
4.6 oz. (130g) all-purpose flour
1 tsp. baking powder
1/2 organic lemon, zest
1/4 tsp. ground cinnamon
3.5 oz. (100g) semi-sweet chocolate, roughly chopped
1.8 oz. (50g) sliced hazelnuts*
For the decorations:
2-3 tbsp. apricot jam*
7 oz. (200g) chocolate cake glaze* or melted chocolate
some sliced hazelnuts for decorations
Für den Teig:
5 Eier (L), getrennt
200g weiche Butter
200g brauner Zucker
200g Haselnüsse*, gemahlen
130g Mehl (Type 405)
1 TL Backpulver
1/2 Bio-Zitrone, Abrieb
1/4 TL Zimt
100g Zartbitterschokolade, grob gehackt
50g Haselnüsse*, gehobelt
Für die Dekoration:
2-3 EL Aprikosenmarmelade*
200g Kuchenglasur (dunkel)* oder geschmolzene Schokolade
einige gehobelte Haselnüsse
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a loaf tin* (approx. 23x12cm) with baking parchment and grease lightly. Set aside.
2. Separate the eggs. Whisk the egg whites until stiff peaks form. Set the egg yolks aside. Roughly chop the chocolate and set it aside.
3. Add butter and sugar to a large bowl and mix until light and fluffy. Next, add the egg yolks one after another and mix well after each addition. Combine ground hazelnuts, flour, baking powder, lemon zest, and cinnamon. Add these dry ingredients to the bowl and mix until just combined. Add the stiff egg whites in several batches and fold in carefully with a rubber spatula. Finally, add the chopped chocolate and the sliced hazelnuts and fold them in carefully. Transfer the batter to the prepared loaf tin and smooth out the top. Bake the cake for about 55-60 minutes – or until a wooden skewer inserted into the center of the cake comes out clean.
4. Remove the cake from the oven and carefully lift it out of the baking tin using the baking parchment. Place it on a cooling rack. Add a bit of water to the apricot jam and mix to combine – you want the jam to be easily spreadable. You can also warm the jam for a short time in the microwave to get it softer and more liquid. Brush the jam all over the cake while it’s still hot. Let the cake then cool down completely.
5. Melt the chocolate cake glaze according to the package instructions and pour/spread or brush it on the cooled cake. Let the glaze dry completely before cutting the cake into slices.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform* (etwa 23x12cm) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Die Eier trennen – das Eiweiß steif schlagen, die Eigelbe zu Seite stellen. Die Schokolade grob hacken und zur Seite stellen.
3. Weiche Butter und Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eigelbe einzeln dazugeben und jeweils gut unterrühren. Gemahlenen Haselnüsse mit Mehl, Backpulver, Zitronenabrieb und Zimt vermengen. Diese trockenen Zutaten zur großen Schüssel dazugeben und nur kurz unterrühren. Das aufgeschlagene Eiweiß portionsweise dazugeben und vorsichtig mit einem Gummispatel untermengen. Die gehackte Schokolade und die gehobelten Haselnüsse dazugeben und vorsichtig unterheben. Den Teig in die vorbereitete Kastenform geben und glatt streichen. Den Kuchen für etwa 55-60 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst aus dem Ofen holen, wenn dieser sauber herauskommt.
4. Den Kuchen aus dem Ofen nehmen und vorsichtig mithilfe des Backpapiers aus der Form herausheben und auf ein Kuchengitter setzen. Die Aprikosenmarmelade mit ein wenig Wasser glatt rühren. Sollte das Schwierigkeiten bereiten, kann man die Marmelade auch kurz in der Mikrowelle erwärmen. Den noch heißen Kuchen rundum mit der Marmelade bestreichen. Den Kuchen komplett abkühlen lassen.
5. Die Kuchenglasur nach Packungsanleitung erwärmen/schmelzen und dann den ausgekühlten Kuchen damit übergießen bzw. bestreichen – bis zum Anschneiden trocknen und fest werden lassen.
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Here is a version of the recipe you can print easily.
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Tiroler Nusskuchen aka. Tyrolean Cake
- Prep Time: 00:30
- Cook Time: 01:00
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Austria
- Diet: Vegetarian
Description
This cake is loved by everyone in our family – Tiroler Nusskuchen aka. Tyrolean Cake is a traditional cake from Austria with loads of nuts and chocolate!
Ingredients
For the cake batter:
5 large eggs, separated
7 oz. (200g) butter, at room temperature
7 oz. (200g) brown sugar
7 oz. (200g) ground hazelnuts*
4.6 oz. (130g) all-purpose flour
1 tsp. baking powder
1/2 organic lemon, zest
1/4 tsp. ground cinnamon
3.5 oz. (100g) semi-sweet chocolate, roughly chopped
1.8 oz. (50g) sliced hazelnuts*
For the decorations:
2-3 tbsp. apricot jam*
7 oz. (200g) chocolate cake glaze* or melted chocolate
some sliced hazelnuts for decorations
Instructions
1. Preheat the oven to 180°C (350°F). Line a loaf tin* (approx. 23x12cm) with baking parchment and grease lightly. Set aside.
2. Separate the eggs. Whisk the egg whites until stiff peaks form. Set the egg yolks aside. Roughly chop the chocolate and set it aside.
3. Add butter and sugar to a large bowl and mix until light and fluffy. Next, add the egg yolks one after another and mix well after each addition. Combine ground hazelnuts, flour, baking powder, lemon zest, and cinnamon. Add these dry ingredients to the bowl and mix until just combined. Add the stiff egg whites in several batches and fold in carefully with a rubber spatula. Finally, add the chopped chocolate and the sliced hazelnuts and fold them in carefully. Transfer the batter to the prepared loaf tin and smooth out the top. Bake the cake for about 55-60 minutes – or until a wooden skewer inserted into the center of the cake comes out clean.
4. Remove the cake from the oven and carefully lift it out of the baking tin using the baking parchment. Place it on a cooling rack. Add a bit of water to the apricot jam and mix to combine – you want the jam to be easily spreadable. You can also warm the jam for a short time in the microwave to get it softer and more liquid. Brush the jam all over the cake while it’s still hot. Let the cake then cool down completely.
5. Melt the chocolate cake glaze according to the package instructions and pour/spread or brush it on the cooled cake. Let the glaze dry completely before cutting the cake into slices.
Notes
Have fun in the kitchen!
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