Mixed Nut Cake
Muscovado is a dark, unrefined sugar which brings the sweet rich taste of molasses to the cake. You will need an 8in cake tin for this recipe.
Ingredients
- 8 oz butter or margarine
- 4 oz pistachio nuts
- 4 oz muscovado sugar
- 4 oz caster sugar
- 4 medium eggs
- 2 tablespoons Amaretto optional
- 6 oz plain flour
- 6 oz plain wholemeal flour
- 1 teaspoon baking powder
- 3 oz chopped brazil nuts
- 3 oz chopped hazelnuts
- 4 oz chopped walnuts
For the Topping
- 4 oz pecan nuts
- 2 oz blanched almonds
- 1 tablespoon apricot jam
Instructions
- Line the cake tin with baking paper greased with butter or margarine. Shell the pistachio nuts. Mix the rest of the butter or margarine with the sugars in a bowl, until light and fluffy. Mix in the eggs, one at a time, beating well after each addition.
- Beat in the Amaretto and sift in the flours along with the baking powder, adding the bran left in the sieve. Add the nuts and mix thoroughly.
- Spoon the cake mixture into the baking tin and smooth the surface with a spatula. Arrange the pecans and almonds in rings on the top.
- Bake in the centre of the Oven for 40 minutes, then reduce the Oven temperature to 160°C (325°F, gas
- mark 3) and continue cooking for 1 hour, until the cake has risen and is lightly browned. A skewer should come out clean from the centre of the cake.
- Heat the apricot jam in a saucepan until boiling hot, then pass it through a sieve. Brush the jam over the top of the cake on removal from the Oven.
- Leave the cake in the tin for 15 minutes, then transfer to a wire rack to finish cooling.
Notes
Oven : Preheat to 180°C (350°F, gas mark 4).
Calories: 482 kcal
Carbohydrates: 38 g
Protein: 9 g
Fat: 34g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 148 mg
Potassium: 264 mg
Fiber: 5 g
Sugar: 17 g
Vitamin A: 452 IU
Vitamin C: 1 mg
Calcium: 78 mg
Iron: 2 mg