Nut cake with hazelnut & almond flour

  • One cake = for 8 persons. For 100 people, we recommend baking 12 cakes.
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125g egg yolks

175g sugar

25g invert sugar

55g hazelnut flour

245g almond flour

25g brown hazelnuts, chopped & roasted

25g pine nuts, chopped & roasted

25g pecan nuts, chopped & roasted

zest of 1/2 a lemon, finely chopped

60g melted butter

40g hazelnut liqueur

100g flour, sifted

10g baking powder

45g pistachios, peeled and chopped in fine bits

cake tin 30cm long


  1. Beat the egg yolks with 75g sugar and the invert sugar and beat the egg whites with 100g sugar. Mix both mixtures.
  2. Stir in the chopped nuts and the lemon zest.
  3. Then add the sifted flour, the baking powder and the salt. Finally, add the melted butter and the hazelnut liqueur. Mix everything together until you have a homogeneous, light mass.
  4. Grease the cake tin and fill it with +/- 2 cm of the dough. Bake for 8 to 10 minutes in a preheated oven at 160°C.
  5. The nut cake can be garnished with toppings of your liking. Our tips: orange and mango sorbet, white chocolate cream, orange gel and nut crumble.
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