The crunchy nut cake with almonds, hazelnuts, walnuts, and pistachio is a truly special dessert. Crunchy treats are one of the most loved and consumed Christmas sweets during this period, so I thought of preparing a beautiful upside-down cake, soft and fragrant, with a base of caramelized crunchy that remains soft. A spectacle! The crunchy cake is very soft and super tasty, that crunchy layer makes it truly unique, prepare it for the Christmas and New Year’s festivities, you will make a splash, it will literally be a hit 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8-inch or 9-inch pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 cups all-purpose flour
- 3/4 cup milk
- 2/3 cup sugar
- 1/3 cup butter
- 3 eggs
- 1 packet baking powder
- 1 pinch salt
- 1 lemon zest
- 1 cup mixed nuts
- 1/3 cup honey
- 1/4 cup sugar
- 1/4 cup butter
- 1 tbsp lemon juice
Steps
The crunchy nut cake is very simple and quick to prepare. First, prepare the crunchy: in a non-stick pan put the nuts, sugar, and honey and stir, turn on the heat and let the honey and sugar melt completely.
As soon as the white “foam” disappears, add the butter in small pieces, the lemon juice, and mix everything together, be careful not to overcook the caramel, it should remain fairly light, also because it will continue to cook in the oven.
Transfer the nut crunch to the base of a baking pan lined with parchment paper, level it well and set it aside, prepare the cake batter.
Beat the eggs with the sugar and a pinch of salt until they become light and fluffy. Add the melted butter, milk, flour, baking powder, grated lemon zest, and work all the ingredients until you get a smooth and homogeneous mixture.
Pour the batter over the prepared crunch and bake the crunchy cake in a preheated oven at 350°F for 40-45 minutes, use a toothpick to check if it’s done.
After baking, let the cake cool or, at least, warm up before flipping and unmolding.
Notes:
The mixed nut crunchy cake keeps at room temperature for 3-4 days. You can also use just one type of nut, almond, hazelnut, pistachio, walnuts, cashews, peanuts (unsalted), your choice. The honey cannot be replaced, otherwise, the crunch will be too hard. If the cake is freshly made, I recommend cutting it upside down, so as not to crumble the crunch.
Other crunchy recipes HERE
