The Nutcracker cake

Rustle up this festive cake from Exploding Bakery's new cookbook Bake It. Slice It. Eat It. and wait for the compliments to roll in
The Nutcracker cake

Oliver Coysh and Tom Oxford of Exploding Bakery in Exeter share their recipe for Nutcracker cake

explodingbakery.com

Makes    1 tray
Oven temp    150°C / gas 3.5

22cm × 33cm × 5cm baking tray

For the cake:

Free‑range eggs 6 medium
Caster sugar 125g
Light brown soft sugar 125g
Vanilla extract 1 tsp
Somerset cider brandy 50ml (optional)
Dark chocolate 300g, broken into pieces
Butter 100g
Whole hazelnuts 250g
Walnut pieces 250g
Ground almonds 100g
Ground cinnamon 2 tsp
Candied orange peel 50g, finely chopped
Salt ½ tsp

To finish:

Icing sugar 15g

  1. For the cake: preheat the oven to 150°C / gas 3.5. Line the baking tray with parchment.
  2. Crack the eggs into a stand mixer or large mixing bowl and beat until foamy. Add both sugars a little at a time, beating between each addition, followed by the vanilla and the cider brandy (if you fancy it).
  3. Melt the chocolate and butter in a bain‑marie. Once melted, slowly stir into the egg mixture until smooth and glossy.
  4. Put the hazelnuts and walnuts in a food processor and whizz on and off until the nuts have a gravelly texture. If you don’t have a food processor, wrap the nuts in a tea towel and bash with a rolling pin.
  5. Transfer the broken nuts into a mixing bowl and add the ground almonds, cinnamon, candied orange and salt. Mix, then pour the chocolate mixture into the nut mixture and stir through so everything is combined.
  6. Pour the mixture into the lined tray and bake for 30 minutes. You’ll know it’s ready when a knife inserted into the centre comes out clean. If the cake is browning too quickly, reduce the temperature slightly or cover with foil. Leave to cool in the baking tray.
  7. To finish: once the cake is cool, remove from the tray and dust generously with icing sugar. The cake will keep for 2 weeks when stored in an airtight container in the fridge.

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Indy Cafe Cookbook Volume 2

You will need

22cm × 33cm × 5cm baking tray

For the cake:

Free‑range eggs 6 medium
Caster sugar 125g
Light brown soft sugar 125g
Vanilla extract 1 tsp
Somerset cider brandy 50ml (optional)
Dark chocolate 300g, broken into pieces
Butter 100g
Whole hazelnuts 250g
Walnut pieces 250g
Ground almonds 100g
Ground cinnamon 2 tsp
Candied orange peel 50g, finely chopped
Salt ½ tsp

To finish:

Icing sugar 15g

Method

  1. For the cake: preheat the oven to 150°C / gas 3.5. Line the baking tray with parchment.
  2. Crack the eggs into a stand mixer or large mixing bowl and beat until foamy. Add both sugars a little at a time, beating between each addition, followed by the vanilla and the cider brandy (if you fancy it).
  3. Melt the chocolate and butter in a bain‑marie. Once melted, slowly stir into the egg mixture until smooth and glossy.
  4. Put the hazelnuts and walnuts in a food processor and whizz on and off until the nuts have a gravelly texture. If you don’t have a food processor, wrap the nuts in a tea towel and bash with a rolling pin.
  5. Transfer the broken nuts into a mixing bowl and add the ground almonds, cinnamon, candied orange and salt. Mix, then pour the chocolate mixture into the nut mixture and stir through so everything is combined.
  6. Pour the mixture into the lined tray and bake for 30 minutes. You’ll know it’s ready when a knife inserted into the centre comes out clean. If the cake is browning too quickly, reduce the temperature slightly or cover with foil. Leave to cool in the baking tray.
  7. To finish: once the cake is cool, remove from the tray and dust generously with icing sugar. The cake will keep for 2 weeks when stored in an airtight container in the fridge.
Supported by
Churchill Recreate

‘This cake can be packaged up as a gift, or served warm with a dollop of mascarpone for a nod to its Italian heritage’

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South West 660

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SW660
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Churchill Recreate

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Churchill Recreate
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22cm × 33cm × 5cm baking tray

For the cake:

Free‑range eggs 6 medium
Caster sugar 125g
Light brown soft sugar 125g
Vanilla extract 1 tsp
Somerset cider brandy 50ml (optional)
Dark chocolate 300g, broken into pieces
Butter 100g
Whole hazelnuts 250g
Walnut pieces 250g
Ground almonds 100g
Ground cinnamon 2 tsp
Candied orange peel 50g, finely chopped
Salt ½ tsp

To finish:

Icing sugar 15g

  1. For the cake: preheat the oven to 150°C / gas 3.5. Line the baking tray with parchment.
  2. Crack the eggs into a stand mixer or large mixing bowl and beat until foamy. Add both sugars a little at a time, beating between each addition, followed by the vanilla and the cider brandy (if you fancy it).
  3. Melt the chocolate and butter in a bain‑marie. Once melted, slowly stir into the egg mixture until smooth and glossy.
  4. Put the hazelnuts and walnuts in a food processor and whizz on and off until the nuts have a gravelly texture. If you don’t have a food processor, wrap the nuts in a tea towel and bash with a rolling pin.
  5. Transfer the broken nuts into a mixing bowl and add the ground almonds, cinnamon, candied orange and salt. Mix, then pour the chocolate mixture into the nut mixture and stir through so everything is combined.
  6. Pour the mixture into the lined tray and bake for 30 minutes. You’ll know it’s ready when a knife inserted into the centre comes out clean. If the cake is browning too quickly, reduce the temperature slightly or cover with foil. Leave to cool in the baking tray.
  7. To finish: once the cake is cool, remove from the tray and dust generously with icing sugar. The cake will keep for 2 weeks when stored in an airtight container in the fridge.

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