Delicious cake with nuts according to GOST ♥ How to make a nut cake ♥ Simple sweet pastries for tea

Nut cake

In the Caucasus, walnuts grow everywhere - along roads, in forest parks, near private houses and in the courtyards of high-rise buildings. During the ripening season, the sidewalks are strewn with nuts and it is rare that a home kitchen does not have stocks of this healthy delicacy. Walnuts are especially good in the fall, when they are already ripe, but still retain their milky freshness. These nuts make the best delicious Bazhe Sauce, which is used to prepare the famous Georgian dish - Satsivi. By the end of winter and, especially, by the end of spring, the walnut becomes dry, loses its fat content, the satsivi made from it is no longer so good, but it behaves great in baking. Therefore, we will bake Nut Cake - it’s not just nutty, it’s very nutty, because it contains twice as many nuts as flour, and the flour can easily be replaced with more nuts. The recipe is absolutely simple and you will definitely like it.

You will need: (glass volume 200 ml)

• butter 180-200 gr
• shelled walnuts 2 cups
• sugar 1 cup
• flour 1 cup
• eggs 4 pcs
• rum or cognac 2 tbsp.

There is no baking powder in this recipe, because the dough rises perfectly without it due to the butter and eggs whipped with sugar.

Walnuts can be replaced with hazelnuts, almonds, pecans . If desired, you can add raisins, candied fruits , and aromatic spices, such as cinnamon .

You will also need a 28 x 12 cm rectangular cake tin with a capacity of 1.6 liters or any tin with a capacity of at least 1.6 liters . You can use muffin tins, but then reduce the baking time, because... Small amounts of dough bake faster.

Remove the butter and eggs - they should be at room temperature .

walnuts in their shells and crack them before cooking. If you buy shelled nuts, lightly dry them in a hot frying pan and cool.

Step-by-step photo recipe:

Grind peeled nuts (2 cups) very finely using a blender or pass through a meat grinder.

Prepare a baking dish - grease with butter and sprinkle with flour ( French shirt ). This time I have a round, very old copper mold.

Beat soft butter (180 - 200 g) with sugar (1 cup) until white.

eggs (4 pieces) to the oil one at a time After each egg, beat well until thickened.

Sift flour (1 cup) and add to the whipped mixture, stir with a spoon or spatula until smooth.

Add rum or cognac (2 tbsp) to the dough, as well as other additives, if using them, mix well.

Add ground nuts (2 cups), stir until smooth.

Transfer the finished dough into the prepared pan, level it and bake in a preheated oven at 180° C for 50-60 minutes . If you are baking the cake in muffin tins, reduce the baking time to 20-25 minutes, as... Small amounts of dough bake faster. Check the readiness of the cake with a toothpick - pierce it in the middle and if the toothpick is dry, the cake is ready.

Let the cake cool slightly and carefully remove from the pan.

Tip: If the cake won't come out of the pan (this usually happens with older metal pans), wrap the hot cake pan in a cold, wet towel for a couple of minutes.

Like any cake, this nut cake can be stored for a long time. The next day it tastes even better. I even recommend baking it ahead of time. To store the cooled cake, wrap it in a clean, dry towel and sprinkle with powdered sugar before serving.

Very nutty cupcake! Very tasty and very crumbly!

And about lilac, since it became the decoration of these photos.

Want to preserve the lilac scent of these spring flowers? Make syrup from lilacs - an unusual addition to tea and an excellent impregnation for cakes and cupcakes. In addition, Lilac syrup has anti-inflammatory and antipyretic properties - it is not just an unusual, but also a healthy delicacy. It is prepared in the same way as rose petal syrup. See the recipe at the link → Syrup, jam and liqueur from rose petals

Nut cake. Brief recipe.

You will need: (glass volume 200 ml)

• butter 180-200 gr
• shelled walnuts 2 cups
• sugar 1 cup
• flour 1 cup
• eggs 4 pcs
• rum or cognac 2 tbsp.

Grind the peeled nuts (2 cups) very finely using a blender or pass through a meat grinder.

Prepare a baking dish - grease with butter and sprinkle with flour (French shirt).

Beat soft butter (180 - 200 g) with sugar (1 cup) until white.

Add eggs (4 pieces) to the oil one at a time. After each egg, beat well until thickened.

Sift flour (1 cup) and add to the whipped mixture, stir with a spatula until smooth.

Add rum or cognac (2 tbsp) to the dough, as well as other additives, if using them, mix well.

Add ground nuts (2 cups), stir until smooth.

Transfer the finished dough into the prepared pan, level it and bake in a preheated oven at 180° C for 50-60 minutes. Check the readiness of the cake with a toothpick - pierce it in the middle and if the toothpick is dry, the cake is ready.

Step-by-step cooking instructions Spiced Beetroot Cake with Walnuts

Step 1

Wash the beets, cut off the tails and tops, and wrap them in a baking bag or microwave-safe film. We pierce the bag in several places to allow hot air to escape. We send the packaged beets to the microwave, making sure to cover them with a lid to avoid splashing. Bake at full power for about 15 minutes. Baking time depends on the microwave power and the size of the beets. You can bake beets in the oven, depending on your convenience. When baked, sveta acquires an interesting sweetish taste and contains virtually no liquid.

Step 2

Cool the beets, peel them and grate them on a fine grater. I got 360 grams of grated mass.

Step 3

We put the walnuts in a bag and roll them with a rolling pin, breaking them to the desired size, or chop them into small pieces with a knife.

Step 4

Beat the eggs with granulated sugar until fluffy, add olive or odorless vegetable oil, and yogurt. You can use thick yogurt or liquid sour cream. I used thick yogurt with 1 tbsp. spoons of sour cream.

Step 5

Next, add flour and semolina, baking powder, cinnamon and a pinch of ground cloves.

Step 6

Add grated beets and chopped walnuts to the resulting mass.

Step 7

Let's prepare the form. Before baking, to avoid problems with removing baked goods from the pan, I always “dress” them in a “French shirt”. To do this, grease the mold with a thin layer of butter, and then dust it with flour. Shake the remaining flour out of the mold. Our form is ready to use.

Step 8

Place the dough in the prepared pan and bake at 170 degrees for 45-60 minutes. Check the readiness of the cake with a skewer. A wooden skewer inserted into the thickest part of the cake should come out easily and be dry.

Nut cake: recipe with photos step by step

Many fans of home baking would like to make a delicious nut cake. The variety of recipes available is simply amazing. Every nut lover will choose baked goods that will please even the most discerning gourmets.

Classic walnut muffin

This cake with walnuts is a classic pastry. Available ingredients allow anyone to prepare such a dessert for tea.

Ingredients:

• half a glass of walnuts;
• half a glass of sugar;
• 1 egg;
• 1/3 cup sour cream;
• half a glass of flour;
• 0.5 teaspoon baking powder;
• 4-5 tablespoons of vegetable oil;
• 6 caramel coated nut halves, for decoration.

Cooking method:

Grind the nuts and sugar in a blender until crumbly.

Add flour with baking powder. Stir until smooth.

Beat eggs with sour cream. Combine both mixtures: dry and liquid. Stir until smooth. Add vegetable oil one spoon at a time. Make a thick dough.

Fill the molds two-thirds full with dough.

The oven is heated to 190 degrees. Cupcakes are baked for 25-30 minutes. Check readiness with a toothpick or match.

The cupcakes cool in the mold. After this, the cupcakes are transferred to a wire rack and decorated with walnuts coated with a caramel layer. The caramel is prepared in advance, after which the finished caramelized nuts are used to decorate the baked goods.

This dessert is close to classic pastries, but walnuts with a caramel layer will make the taste pleasant and unusual.

Cinnamon Peanut Cake

This walnut muffin recipe uses cinnamon. As a result, the baked goods are reminiscent of classic ones, but the cinnamon makes itself known.

Ingredients:

• 3 eggs;
• 1.5 cups sugar;
• a glass of walnuts;
• 180 milliliters olive oil;
• 200 grams of sour cream;
• 300 grams of flour;
• 2 teaspoons cinnamon;
• a tablespoon of vanilla extract;
• a pinch of sea salt;
• a packet of baking powder.

Recipe for Walnut Cupcakes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Walnut Muffins.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Walnut Muffins is 435 kcal.

• Serving = 24 g (104.4 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fluffy cupcakes with nuts

Many of us cannot imagine our lives without delicious cupcakes, lush doorsteps or homemade pies. Baking is what we love, know how to do and cook best. So, today we’ll look at different recipes for such a delicious dessert as nut cake.

Nut cake: two recipes

In fact, each housewife’s cupcake recipe is different, and not everyone wants to share the family secret of making this wonderful dessert. For many, the most delicious cake is still the nut cake; as a rule, it is prepared with walnuts. Let's look at a few recipes.

Cupcake with nuts

One of the most delicious and easy to prepare cupcakes! This recipe is made almost according to GOST, in it only margarine is replaced with butter. The nuts used to make the cake were traditionally cashews, but with any other nuts you will get a wonderful, aromatic nut cake.

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Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 30 minutes

Step-by-step preparation

Step 1:

Prepare your food. I took the nuts in the form of a mixture: walnuts, cashews, almonds and hazelnuts. Vanilla sugar with natural vanilla, that's why it's so dark. Remember that the ingredients for the cake should be at the same temperature - room temperature, so remove them from the refrigerator in advance. The butter should soften completely; we will beat it.

Step 2:

Sift the flour together with baking powder.

Step 3:

Grind the nuts to fine crumbs. I used a food processor, you can use a blender, or you can just chop them with a knife. In general, the size of the nuts is not so important in this recipe; they do not act as flour. Large pieces will also work.

Step 4:

Beat butter and sugar. Beat at low speed, add sugar gradually. The butter should become fluffy and light.

Step 5:

While continuing to beat, add the eggs one at a time. After each egg, wait until completely mixed. The mass will become smooth and shiny.

Step 6:

Add vanilla sugar and nuts to the butter, stir.

Step 7:

Turn the mixer on to the lowest speed and add the flour little by little. Mix well until smooth.

Step 8:

Turn on the oven to preheat at 200°C. Grease the pan with oil, lay out the dough, and smooth the top with a spatula.

Step 9:

Reduce oven temperature to 170°C. Bake the cake for about an hour or a little more. Focus on the appearance - it should turn brown. Cool the finished cake. Sprinkle powdered sugar on top.

The cake turned out to have a dense but very soft crumb. It didn't crumble when cutting. Very good recipe! The whole family liked it. It goes well with tea and coffee, and is simply delicious to eat! This amount of ingredients doesn’t make a big cake at all, but that’s not scary. Due to its calorie content, one piece is enough to fill you up. If you deviate from the standards, you can diversify the taste of the cupcake by adding dried fruits to it - raisins, prunes, dried cranberries and cherries. According to GOST, margarine was used for nut cake. But the margarine that is sold today is very different from the old one; still take butter.

Carrot cake - a simple and delicious recipe with walnuts and raisins

Chop the carrots on a coarse grater, you should end up with 300-400 g.

Peel the nuts and fry them in a frying pan or in the oven. Usually I spread them evenly on a baking sheet covered with parchment paper and put them in an oven preheated to 170° for 7 minutes. In a frying pan this process takes about 25 minutes. Next, I place the hot kernels on a cold surface and let them cool, stirring them, as they are still hot and can burn.

Place the kernels in a blender, being sure to remove any small pieces.

Grind them in a blender, but not into crumbs, but so that small pieces remain - it will be tastier.

Add raisins as desired. I don't add any because I don't like too sweet dough.

To make it juicy and soft, sort out the berries, place them in a deep plate and pour boiling water for 10-30 minutes (depending on the berries - the drier, the longer you need to soak). Then rinse them under running water and dry them on a napkin.

Preparing the dough

Place the eggs and sugar in a deep, dry container and beat with a mixer at high speed for 5 minutes.

The mass should become fluffy, with bubbles, like pancakes.

Reduce the speed of the mixer and slowly pour in water, then vegetable oil, in a thin stream. Do this along the edge of the container so that the liquid does not fall on the blades and splash. There is no need to beat, just combine with the dough and stir well.

Separately, mix all the dry ingredients: flour, baking soda, cinnamon and dry ginger (if you like).

Pour the dry mixture into the dough and mix well with a mixer until smooth.

Add grated carrots and stir. The mixture should not be too thick and heavy - if it is difficult to mix, then add a little less carrots.

Now it’s time for the nuts and raisins - add them to the mixture and stir.

Baking in the oven and serving the cake

Pour the batter into the muffin tins, but don't fill them all the way to the top to allow room for rising. Level the surface with a spatula.

Place the pan in the oven, preheated to 160°, and bake for at least 45 minutes, maximum 60 minutes.

Remove the finished pie from the oven and let it cool. Only after it has cooled, release it from the mold and place it on a dish.

I usually sprinkle powdered sugar and nuts on top. It looks very festive and appetizing. You can also drizzle with white icing and sprinkle with Easter sprinkles if you are making it for Easter.

And here’s what it looks like when cut: soft, juicy and appetizing, with a light crust on top and a wonderful aroma of cinnamon and roasted nuts.

Let me remind you once again that I make it with rice flour without any additives, and in the photo you see exactly this option - not settled and not wet.

Fluffy muffins with nuts

Published 05/16/2015 Posted by: mayusik89 [offline]

Calorie content:
Not specified
Cooking time:
Not specified
How do muffins differ from the more familiar cupcakes? Yes, practically nothing. Same mold, almost the same ingredients and baking time. And the taste is somewhat similar, you will agree. But this is only at first glance. There are still subtleties in the process of making muffins. All recipes for this delicious baking are based on quickly mixing all bulk and all liquid ingredients. The dough is not as homogeneous as for muffins, a little lumpy. But it is precisely due to this technique of kneading the dough that the muffins turn out so tall, with a nice crack. Well, let's start with the simplest and most delicious thing and find out how muffins with nuts are prepared, a recipe with a photo will help you.

– walnut kernels – 100 g (0.5 tbsp.); – wheat flour (highest grade) – 200 g (1.5 tbsp.); – unsalted butter – 100 g; – vanilla sugar – 1 tbsp. l. (optional); – selected chicken eggs – 2 pcs.; – baking powder – 1 tsp. no slide.

Ingredients for Spiced Beetroot and Walnut Cake

• Beetroot - 3 pcs.
• Chicken egg - 3 pcs
• Sugar - 200 g
• Yogurt - 150 ml
• Vegetable oil – 50 ml
• Wheat flour - 75 g
• Semolina - 200 g
• Walnuts – 150 g
• Baking powder - 1 tsp.
• Cinnamon - 1 tsp.
• Cloves - 1 pinch.
• Butter

Fruit and nut cupcake

No matter how strange it may seem, mid-November is the time to think about New Year and Christmas baking. Specifically, we will talk about fruit and nut cake, with its rich and rich flavor variety.

• Total cooking time – 2 hours 0 minutes
• Active cooking time – 1 hour 0 minutes
• Cost – high cost
• Calorie content per 100 g – 373 kcal
• Number of servings – 12 servings

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