Nut pie is my childhood favorite cake and it is well soaked with brandy, so it's a bit special for a child, maybe. The recipe is on the very first page of my old, handwritten cookbook. I still think this cake is very good and like to use it as a dessert.
It was not taken into account that we were children, when it came to food, in my upbringing. We always had to taste what was served and no special or customized children's dishes were made. I'm very happy about it now, since I've become very omnivorous and I'm never afraid to taste something new.
1 dl sugar
100 g hazelnut kernels, ground
2 tablespoons wheat flour
3/4 teaspoon baking powder
Beat eggs and sugar until fluffy. Carefully mix in the rest of the ingredients and pour into a small, greased springform pan. Bake the nut pie at 175 degrees for 25-30 min.
Check with a thin stick, if it is done and fry if necessary. some min. to, if there is dough hanging on the stick. Cool the nut pie on a wire rack.
1 tablespoon cognac, mixed with a little water to soak
1/3 ltr. cream whipped to cream with a little sugar
Slightly grated chocolate or exotic fruit, either fresh or canned.
If you do not want to use brandy, I think Bristol Cream or another similar sherry is a good alternative.
You will find several varied and tempting cake recipes here .
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