A dense almond cake that is quick and easy to make. Instead of a cake batter, the ingredients form a stiff dough that you roll into balls, then roll in sugar before baking. The cake can be served by breaking off pieces or slicing into wedges.
Tyrolean Hard Cake
Small amount of vegetable shortening for preparing pan
½ cup unsalted butter, room temperature
1 cup granulated sugar, plus additional sugar for rolling
2 large eggs
2½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1½ cups finely chopped walnuts
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
- Preheat oven to 350 degrees F. Prepare one 9-inch round layer cake pan or one 9 inch round springform pan; lightly grease the bottom of the pan with shortening
- In a large bowl of an electric mixer, combine butter, sugar, eggs, flour, baking powder, salt, almond extract, vanilla extract, and walnuts. Mix all ingredients together until thoroughly combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Mixture will form stiff dough.
- Shape dough into small balls, about 1” in diameter. Roll the balls in granulated sugar until completely coated.
- Arrange some of sugared balls in the bottom of the pan, placing the balls about ½ inch apart. Place additional sugared balls on top of the first layer on top of the empty spaces. If any sugared balls are still left, form a third layer on top of the second layer.
- Bake 50 minutes or until the top is lightly browned. Cool on a wire cooling rack for 20 minutes then remove the cake from the pan and finish cooling on wire rack.
Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
Description: One Bowl Nut Cake
Pan: One 9" Round Layer
Pan Prep: Greased
Oven Temp: 350o
Prep Time: 30 Minutes
Baking Time: 50 Minutes
Serves: 6 to 8
Storage: Covered, Room Temperature
Recipe Type: Cake, Almond, Walnuts
Help: Cake Hints
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