Nusskuchen, or nut cake, is a type of cake from Germany where most of the batter consists of ground nuts. In this version, it's a blend of hazelnuts, almonds, semolina, and regular all-purpose flour. Morello cherries are mixed into the batter, giving each bite of this cake a burst of fruitiness that complements the nutty flavors. This cake is an excellent dessert for any holiday occasion.
Nusskuchen: German Hazelnut and Almond Cake With Cherries [Vegan]
- 1 1/2 cups semolina
- 1 1/4 cups ground hazelnuts
- 4.4 ounces ground almonds
- 1/3 cup flour
- 1 1/2 tablespoons baking powder
- 1 cup cane sugar
- A scrape of vanilla bean
- 1/2 teaspoon cinnamon
- 1 3/4 cups, plus 2 1/3 tablespoons vanilla soy milk
- 1 cup morello cherries
- Confectioners' sugar, to garnish
- Preheat the oven to 355°F. Combine all ingredients, except for cherries and confectioners' sugar, in a bowl and stir until a smooth dough forms. Drain the cherries and add them to the bowl.
- Transfer the dough to a 10-inch springform pan and bake for 45-50 minutes. The cake should be slightly browned on top. If a toothpick inserted into the center comes out clean, it's ready.
- Allow the finished cake to cook on a wire rack before removing it from the springform pan. Garnish with confectioners' sugar just before serving.