Mixed Nut Pound Cake: Crunchy Nuts and a Slightly Dry Texture.

Calories and prices are approximate values.

Mixed Nut Pound Cake Recipe (Instructions)

・Separate the egg into the white and the yolk.

・Whisk the egg white with a hand mixer for 2-3 minutes, then add 10g of sugar and mix for about 1 minute until glossy. This completes the meringue.

・Next, I roughly crushed the mixed nuts with a mortar and pestle.

・Then, in a separate bowl from the meringue, I put in 1 egg yolk, 20g sugar, and 20g oil, and stirred with a spatula (for about 1 minute).

・To the same bowl, I added 60g of flour, the meringue I had made, and a pinch of baking soda, and mixed with a hand mixer until the flour lumps were gone. Then, I added the roughly crushed mixed nuts and gently folded them in with a spatula to complete the batter.

・I poured the batter into a cake pan, tapped the bottom of the pan a dozen times or so (to remove air bubbles), and put it in the oven (preheated to 180℃). I baked it at 180℃ for 15 minutes and then at 160℃ for another 15 minutes.

・After it had cooled a bit, I removed the pound cake from the pan and sliced it. The finished cake had a perfect sweetness and was delicious with the crunchy texture of the nuts. However, it was a bit dry, which gave it a slightly crumbly texture.