This time, I made a pound cake with mixed nuts.
The result was excellent, with a wonderful, savory nutty aroma. Since nuts don’t have a lot of moisture, the pound cake didn’t get sticky, which made it easy to work with.
Japanese link: Nut Pound Cake Recipe
Nut Pound Cake Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Flour | 50 | 184 | ¥10 | |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Sugar | 50 | 194 | ¥15 | |
| 5 | Salt | 0.5 | 0 | ¥0 | A pinch |
| 6 | Milk | 10 | 7 | ¥2 | |
| 7 | Mixed nuts | 30 | 182 | ¥64 | |
| (Total) | 220.5g | 842kcal | ¥118 |
Calories and prices are approximate values.
Nut Pound Cake Recipe: Instructions
(1) I beat the egg whites with a hand mixer for about one minute. Once stiff peaks formed, I added 10g of sugar and mixed again for a few more seconds until they became glossy and white (the sugar helps prevent the meringue from collapsing).
(2) In a separate bowl, I added one egg yolk, 40g of sugar, 10g of milk, and 50g of flour and mixed well with a hand mixer.
(3) I added the meringue from (1) and the crushed nuts to the mixture from (2) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).
(4) I poured the mixture from (3) into the cake pan, tapped the bottom of the pan a dozen or so times to remove air bubbles, and placed it in the oven (preheated). I baked it at 180°C for about 10 minutes and then at 160°C for about 20 minutes. The savory, nutty aroma was wonderful. Since nuts don’t add a lot of moisture, the pound cake didn’t get sticky, which made the process easy.
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