Sink your teeth into the delightful flavors of Tyrolean Nut Cake (Tiroler Nusskuchen). This traditional dessert from the Austrian Alps features a moist and nutty cake base made with ground hazelnuts and walnuts, complemented by a sweet and creamy rum glaze. Perfect for tea time or as a delectable dessert, this recipe will transport your taste buds to the charming region of Tyrol.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup ground hazelnuts
- 1 cup ground walnuts
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup dark rum
- 1 cup powdered sugar, sifted
- 1 tablespoon lemon juice
- 1 tablespoon water
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, combine the flour, ground hazelnuts, ground walnuts, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture and milk to the butter mixture, alternating between the two, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the rum glaze by combining the powdered sugar, lemon juice, water, and rum in a small saucepan.
- Cook the glaze over medium heat, stirring constantly, until the sugar has dissolved and the glaze has thickened slightly.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack.
- Pour the warm rum glaze over the slightly cooled cake, allowing it to soak in and form a glossy finish.
- Let the cake cool completely before serving. Slice and enjoy!
