Ingredients
- 1 cup almonds
- 1 cup walnuts
- 1 cup hazelnuts
- 1/2 cup melted butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 cup almond crumble (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch (23-cm) round cake pan and line the bottom with parchment paper.
- In a food processor, pulse the almonds, walnuts, and hazelnuts until they are finely chopped. Transfer to a large bowl.
- In a medium bowl, whisk together the melted butter, sugar, and vanilla extract. Add the eggs and whisk until combined.
- Add the cinnamon, baking powder, salt, and flour to the nut mixture and stir until combined. Pour in the wet ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the almond crumble on top if desired.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before serving.
Interesting Facts
- Nuts are rich in healthy fatty acids, protein, and fiber.
- The almond crumble topping is optional and can be omitted if desired.
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
