Cook The Book: "Russians" Nut Cakes Recipe

Name: Cook The Book: "Russians" Nut Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick baking spray with flour; 1 cup blanched whole almonds; 1 1/2 cups walnut halves; 1/2 cup granulated sugar; 1/8 teaspoon ground cloves; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon kosher salt; 6 tablespoons unsalted butter, at room temperature; 3 large eggs, separated; ½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 1/3 cup superfine sugar; 1/4 teaspoon pure vanilla extract

Servings: persons

Nonstick baking spray with flour
1 cup blanched whole almonds
1 1/2 cups walnut halves
1/2 cup granulated sugar
1/8 teaspoon ground cloves
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
3 large eggs, separated
½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup superfine sugar
1/4 teaspoon pure vanilla extract

1
Position a rack in the middle of the oven and crank up the heat to 350u00b0F. Coat and 8-by-8-inch baking pan with baking spray, line the bottom with parchment paper, and spray the paper. Set aside.
2
Spread the almonds and walnuts in a single layer on a rimmed baking sheet and roast in the oven until golden brown, 10 to 15 minutes. Let cool.
3
Buzz the nuts, along with 2 tablespoons of the sugar and the cloves, in a food processor until the mixture is the temperature of cornmeal, about 45 seconds. Sift the flour, baking powder, and salt into a small bowl, and stir in 1 cup of the ground nuts. Set the rest aside for decoration.
4
In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, beat the butter and the remaining 6 tablespoons of sugar on high speed until light and pale yellow, about 5 minutes. Scrape down the mixture occasionally with a spatula. Add the egg yolks one at a time, beating for 1 minute after each addition.
5
Whip the whites into glossy, firm peaks in a large bowl. Stir the flour mixture into the yolk mixture, and then gently fold in the whites. Scoop the batter into the prepared pan and smooth the top.
6
Bake the cake until golden brown and a toothpick inserted into the middle comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Run a knife around the edges of the cake, place a rack on top, and flip. Peel off the parchment, flip once more so the cake is right side up, and cool completely.
7
Switch to the whisk attachment and whip the butter in the clean mixer bowl on medium speed until light and smooth, about 3 minutes. Slowly add the superfine sugar and whip until light and fluffy, about 6 minutes more. Stir in the vanilla.
8
Slather the top of the cake with the frosting. Sprinkle with as much of the reserved ground nuts as you wish. Using a serrated knife, trim the edges of the cake to neaten them, and slice the cake into 16 squares. The cake can dry out quickly, so wrap them well with plastic if not serving right away.

1257

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick baking spray with flour, 1 cup blanched whole almonds, 1 1/2 cups walnut halves, 1/2 cup granulated sugar, and more.

Yes, Cook The Book: "Russians" Nut Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: "Russians" Nut Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions