I make a lot of nut cake this time of the year. It’s not just for the holidays, any other happy occasion I can think of; it’s also the birthday cake of choice for there are many friends with birthdays in December. I usually divide the dough and make two Bundt cakes but you can bake it in whatever pan you prefer.
Enjoy this delicious recipe!
1 fresh yeast cube
400 g wheat flour (type 1050)
3 cooked, peeled and mashed potatoes
100 g potato flour
200 g (bio) butter (or margarine)
150 g brown raw cane sugar (demerara)
100 ml almond milk
200 g walnuts (coarsely shopped)
100-150 ml maple syrup
2 tsp cinnamon
1 tsp grounded vanilla
a pinch of salt
- Heat almond milk (only until warm) and dissolve the butter in it.
- Put the flour in a big bowl, mix with half the amount of sugar, sprinkle the yeast on top, add the almond milk-butter mixture and stir with a spoon until dough looks smooth. Cover with a kitchen towel and let rise in a warm place (30-50 minutes).
- Add mashed potatoes, salt, one tsp of cinnamon, vanilla, eggs, and potato flour, and knead thoroughly until smooth. Cover with a kitchen towel and let rise again in a warm place (30 minutes).
- Turn dough onto a floured surface; knead again (5-10 minutes) until the dough feels soft and elastic; add some more flour if necessary, and cut dough in two parts if you want to use two pans.
- Mix remaining sugar with cinnamon. Divide syrup and walnuts into two portions. Pour the syrup into two greased round cake pans (Ø 18), sprinkle with walnuts and cinnamon-sugar-mixture. Cover with dough.
- Let sit in a warm place for another 10 minutes. Meanwhile preheat oven to 160° C.
- Bake on the middle rack for 35 minutes until golden brown.