Nut and cocoa cake - simple, no fuss
I had a craving for something sweet and quick after seeing the nut cake recipe from Motan. I didn't measure everything to the millimeter; I went with my instincts and it turned out well, even though I didn't fuss too much. The recipe is quite straightforward, without complications. The cake has a fluffy texture, with nuts on top and cocoa in the middle layer.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 10-12 slices from a large cake pan
Difficulty: easy, no special techniques
Recipe type: quick dessert, perfect for breakfast or a snack
Ingredients
5 eggs
200 g sugar
1 cup flour
half a lemon - grated zest and juice
1 packet vanilla sugar
1 packet baking powder
6 tablespoons oil
6 tablespoons ground walnuts
1 tablespoon cocoa
a pinch of salt
Preparation method
1. Carefully separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with a pinch of salt until stiff peaks form. Add half of the sugar and the packet of vanilla sugar and continue beating until the mixture becomes shiny and firm.
3. In another bowl, mix the yolks with the remaining sugar until they lighten in color. Gradually incorporate the oil, mixing constantly, as if making a liquid mayonnaise. Add the grated lemon zest.
4. Sift the flour mixed with baking powder over the egg whites in 2-3 batches, gently folding with a spatula or spoon to avoid losing volume. Add the lemon juice to the mixture, mixing gently.
5. Add the yolk mixture to the egg whites and gently fold together with the spatula until everything is combined.
6. Pour half of the batter into the greased and lined cake pan (ideally a large one) with parchment paper or flour, as preferred.
7. In the remaining half of the batter, add a tablespoon of cocoa and mix well to dissolve. Pour this cocoa layer over the first layer already in the pan. With a fork, swirl a few circles through the batter to slightly combine the two colors.
8. Sprinkle the ground walnuts on top. You can easily incorporate some of the walnuts into the top layer to prevent them from drying out during baking, leaving the rest visible. If you like, sprinkle a bit of powdered sugar on top before baking.
9. Place the pan in the preheated oven at 175°C and bake for about 30 minutes. Check at the end with a toothpick - it should come out clean. Remove the cake and let it cool in the pan for 10-15 minutes before transferring it to a wire rack or a wooden board.
Why I make this recipe often
This cake is quick to prepare, requires no complicated techniques, and uses simple ingredients. I love that it stays fluffy and doesn't dry out from the nuts, even if I forget about it for a few hours on the table. It cuts nicely and doesn't leave crumbs everywhere.
Tips and variations
Tips
If you have oilier nuts, do not use a larger quantity, or it will be difficult to bake.
Sprinkling powdered sugar before baking creates a fine crust.
Don't overdo it with the cocoa, as it will dry out the batter and change the taste.
Use a large spatula when mixing the batter to keep the air in the egg whites.
Substitutions
Ground walnuts can be replaced with ground hazelnuts or almond meal, but the texture will not be the same.
You can also use orange zest if you don't have lemon.
If you don't have vanilla sugar, you can leave it out - it's not essential.
Variations
You can also add small pieces of walnuts to the batter, not just ground ones.
If you want a more pronounced marbled appearance, alternate layers of white batter and cocoa more frequently in the pan, not just two layers.
A tablespoon of raisins in the batter is fine if you like it, but it's not part of the basic recipe.
Serving ideas
I cut thick slices and serve it in the morning, plain or with coffee. It also goes well with milk.
It's good cold, no need to heat it up.
You can drizzle it with a bit of warm milk if you want to soften it for children.
Frequently Asked Questions
1. Do I have to use a mixer or can I use a whisk?
You can whisk it by hand, but a mixer will make it faster and the egg whites will be more stable.
2. Can I double the quantities for a larger pan?
Yes, but the baking time increases by 10-15 minutes, depending on the oven and the size of the pan.
3. If I don’t have parchment paper, can I bake directly in the pan?
Yes, but make sure to grease the pan well with oil and dust it with flour, otherwise it may stick.
4. Can I add more cocoa to make the whole cake chocolate?
You can, but you will need to reduce the flour a bit, otherwise it will be too dense.
5. Can it be made without nuts?
Yes, it results in a simple cake, but the texture will not be the same.
Nutritional values
The values are approximate, for one slice (out of 12, from a large pan):
Energy: ~180 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 25 g
The nuts add good fats and a bit of protein. The cake is moderately caloric, but it also depends on how much sugar and oil you use.
Storage and reheating
The cake lasts 2-3 days at room temperature, covered with a clean towel or in a plastic container. I do not recommend storing it in the fridge, as it dries out quickly. There's no need to reheat it; it can be eaten at room temperature. If there are many leftovers, you can freeze slices individually wrapped and thaw them at room temperature.
I had a craving for something sweet and quick after seeing the nut cake recipe from Motan. I didn't measure everything to the millimeter; I went with my instincts and it turned out well, even though I didn't fuss too much. The recipe is quite straightforward, without complications. The cake has a fluffy texture, with nuts on top and cocoa in the middle layer.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 10-12 slices from a large cake pan
Difficulty: easy, no special techniques
Recipe type: quick dessert, perfect for breakfast or a snack
Ingredients
5 eggs
200 g sugar
1 cup flour
half a lemon - grated zest and juice
1 packet vanilla sugar
1 packet baking powder
6 tablespoons oil
6 tablespoons ground walnuts
1 tablespoon cocoa
a pinch of salt
Preparation method
1. Carefully separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with a pinch of salt until stiff peaks form. Add half of the sugar and the packet of vanilla sugar and continue beating until the mixture becomes shiny and firm.
3. In another bowl, mix the yolks with the remaining sugar until they lighten in color. Gradually incorporate the oil, mixing constantly, as if making a liquid mayonnaise. Add the grated lemon zest.
4. Sift the flour mixed with baking powder over the egg whites in 2-3 batches, gently folding with a spatula or spoon to avoid losing volume. Add the lemon juice to the mixture, mixing gently.
5. Add the yolk mixture to the egg whites and gently fold together with the spatula until everything is combined.
6. Pour half of the batter into the greased and lined cake pan (ideally a large one) with parchment paper or flour, as preferred.
7. In the remaining half of the batter, add a tablespoon of cocoa and mix well to dissolve. Pour this cocoa layer over the first layer already in the pan. With a fork, swirl a few circles through the batter to slightly combine the two colors.
8. Sprinkle the ground walnuts on top. You can easily incorporate some of the walnuts into the top layer to prevent them from drying out during baking, leaving the rest visible. If you like, sprinkle a bit of powdered sugar on top before baking.
9. Place the pan in the preheated oven at 175°C and bake for about 30 minutes. Check at the end with a toothpick - it should come out clean. Remove the cake and let it cool in the pan for 10-15 minutes before transferring it to a wire rack or a wooden board.
Why I make this recipe often
This cake is quick to prepare, requires no complicated techniques, and uses simple ingredients. I love that it stays fluffy and doesn't dry out from the nuts, even if I forget about it for a few hours on the table. It cuts nicely and doesn't leave crumbs everywhere.
Tips and variations
Tips
If you have oilier nuts, do not use a larger quantity, or it will be difficult to bake.
Sprinkling powdered sugar before baking creates a fine crust.
Don't overdo it with the cocoa, as it will dry out the batter and change the taste.
Use a large spatula when mixing the batter to keep the air in the egg whites.
Substitutions
Ground walnuts can be replaced with ground hazelnuts or almond meal, but the texture will not be the same.
You can also use orange zest if you don't have lemon.
If you don't have vanilla sugar, you can leave it out - it's not essential.
Variations
You can also add small pieces of walnuts to the batter, not just ground ones.
If you want a more pronounced marbled appearance, alternate layers of white batter and cocoa more frequently in the pan, not just two layers.
A tablespoon of raisins in the batter is fine if you like it, but it's not part of the basic recipe.
Serving ideas
I cut thick slices and serve it in the morning, plain or with coffee. It also goes well with milk.
It's good cold, no need to heat it up.
You can drizzle it with a bit of warm milk if you want to soften it for children.
Frequently Asked Questions
1. Do I have to use a mixer or can I use a whisk?
You can whisk it by hand, but a mixer will make it faster and the egg whites will be more stable.
2. Can I double the quantities for a larger pan?
Yes, but the baking time increases by 10-15 minutes, depending on the oven and the size of the pan.
3. If I don’t have parchment paper, can I bake directly in the pan?
Yes, but make sure to grease the pan well with oil and dust it with flour, otherwise it may stick.
4. Can I add more cocoa to make the whole cake chocolate?
You can, but you will need to reduce the flour a bit, otherwise it will be too dense.
5. Can it be made without nuts?
Yes, it results in a simple cake, but the texture will not be the same.
Nutritional values
The values are approximate, for one slice (out of 12, from a large pan):
Energy: ~180 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 25 g
The nuts add good fats and a bit of protein. The cake is moderately caloric, but it also depends on how much sugar and oil you use.
Storage and reheating
The cake lasts 2-3 days at room temperature, covered with a clean towel or in a plastic container. I do not recommend storing it in the fridge, as it dries out quickly. There's no need to reheat it; it can be eaten at room temperature. If there are many leftovers, you can freeze slices individually wrapped and thaw them at room temperature.