Tyrolean recipes - farm recipes
Dessert
Nut cake
ingredients
125 g butter
150 g honey
2 eggs
1 trace of vanilla
125 g finely ground walnuts or hazelnuts
1 schnaps glass of Nusseler
1 schnaps glass of milk
200 g wholewheat flour or spelt flour
1/2 packet of baking powder
preparation
Beat the softened butter with the honey and the two eggs until light and fluffy. Add flour and baking powder to the mixture and fold in. Gently stir in vanilla, walnuts, Nusseler schnaps and milk. Leave dough to rest for an hour and then put in a small buttered loaf tin scattered with breadcrumbs. Bake at 180°C for around 45 minutes.
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