We preheat the oven to 160 degrees Celsius. We start by preparing the pan by greasing the sides of a round, deep 23 cm diameter pan with butter. It is important to ensure that the butter is evenly distributed to prevent the cake from sticking. After greasing the pan, we place a piece of parchment paper at the bottom to have a secure base for baking the dough.
For the topping, we put 200 grams of coarsely chopped nuts, 100 grams of brown sugar, and 2 tablespoons of melted butter in a bowl. We mix the ingredients well until the nuts are completely coated with sugar and butter. This mixture will add a crunchy and sweet note to our cake, creating a pleasant contrast with the soft texture of the dough.
In another bowl, we beat 3 large eggs together with 150 grams of granulated sugar using an electric mixer. We continue to beat until the mixture becomes light in color and frothy, which will help achieve a fluffy cake. We add 150 milliliters of milk and 100 milliliters of vegetable oil, continuing to mix to incorporate all ingredients.
After obtaining a homogeneous mixture, we add 250 grams of sifted flour along with a teaspoon of baking powder and a pinch of salt. We mix with a spatula, being careful not to overmix so as not to ruin the aeration of the dough. The mixture should be smooth and easy to pour.
Now it's time to add the nut topping. We evenly distribute the nut mixture over the dough, ensuring that each portion will benefit from this delicacy.
We pour the dough into the prepared pan, making sure to level it with a spatula. We place the pan in the preheated oven and bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. After the cake is baked, we let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
This nut-topped cake is perfect to be served alongside a cup of tea or coffee, bringing a touch of joy to every slice. Enjoy!
For the topping, we put 200 grams of coarsely chopped nuts, 100 grams of brown sugar, and 2 tablespoons of melted butter in a bowl. We mix the ingredients well until the nuts are completely coated with sugar and butter. This mixture will add a crunchy and sweet note to our cake, creating a pleasant contrast with the soft texture of the dough.
In another bowl, we beat 3 large eggs together with 150 grams of granulated sugar using an electric mixer. We continue to beat until the mixture becomes light in color and frothy, which will help achieve a fluffy cake. We add 150 milliliters of milk and 100 milliliters of vegetable oil, continuing to mix to incorporate all ingredients.
After obtaining a homogeneous mixture, we add 250 grams of sifted flour along with a teaspoon of baking powder and a pinch of salt. We mix with a spatula, being careful not to overmix so as not to ruin the aeration of the dough. The mixture should be smooth and easy to pour.
Now it's time to add the nut topping. We evenly distribute the nut mixture over the dough, ensuring that each portion will benefit from this delicacy.
We pour the dough into the prepared pan, making sure to level it with a spatula. We place the pan in the preheated oven and bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. After the cake is baked, we let it cool in the pan for 10 minutes, then transfer it to a rack to cool completely.
This nut-topped cake is perfect to be served alongside a cup of tea or coffee, bringing a touch of joy to every slice. Enjoy!
Ingredients
Ingredients: - 4 eggs, beaten - 200 g sugar - 1 teaspoon vanilla extract - 200 g flour - 2 teaspoons baking powder - 125 g unsalted butter, melted, plus extra for greasing the pan Topping: - 40 g unsalted butter - 4 tablespoons golden syrup - 425 g pineapple rings, from canned, drained - 4-6 glacé cherries, halved.