Two Nuts Cake with Chocolate Icing

The Two Nuts Cake is my current goto cake.

It is very easy to make - takes about 20 minutes to prepare, 30-40 minutes to bake and an additional 10 minutes to cover with the espresso/chocolate icing.

The ingredients are also very simple - just the 2 types of nuts, eggs and sugar.

The result is excellent. A soft nutty flavor and the simple icing, when it hardens, will keep the cake moist for 4-5 days in the refrigerator.

The recipe was adapted from page 6 of my grandmother's recipe notebook. It took a few iterations to get the recipe right because the original recipe uses the weight measure of Loth (a medieval Hungarian unit of weight). The amount of sugar in the original recipe was 1/4 pound (250 grams) was too sweet so we reduced it to 150 grams.

  Ingredients

   5 eggs

   150 g granulated sugar

    90 g almonds (unpeeled roasted and ground)

   90 g walnuts (ground)

   1 tbs breadcrumbs

   Icing

   1 shot espresso coffee (very short)

   70 g dark chocolate

   Instructions

   1. Beat the egg whites until stiff

   2. Beat the egg yolks with sugar until fluffy (about 10 minutes)

   3. Add breadcrumbs and nuts and mix well. Fold in the egg whites

   4. Pour into a round greased tube baking form

   5. Bake in a preheated oven of 350°F (180°C) for 40 minutes

   6. Let it cool

   The Icing

   7. Break small pieces of chocolate into hot coffee and mix until melted

   8. Pour over the cake