FINLAND
This enigmatic nut cake of Finland utilises oily nuts and gives a flavour that is unique in such cakes. Some versions call for less nuts and more flour. As this is a nut cake we favour a higher quantity of nuts to flour. The dry to wet ratio is generally 1:1. This is the chocolate version. For a frosting combine melted chocolate with warmed whipped cream at a 3:1 ratio. The frosting can also contain crushed mixed nuts.
- 200 g mixed nuts (hazelnuts, pecans, walnuts), ground
- 170 g sugar
- 170 g white wheat flour
- 150 g sour cream
- 100 g butter, melted
- 3 eggs
- 50 g cocoa powder
- 30 g vanilla sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- Salt, pinch
Preheat oven to 180ºC.
Combine all the dry ingredients – baking powder, cinnamon, cocoa powder, flour, nuts and salt – and mix thoroughly, breaking up any lumps.
Whisk the eggs and sugars until light and thick, carefully fold in the dry mixture, the melted butter and the cream.
Pour into a lined cake tin.
Bake for 65 minutes. Test after 55 minutes.