Wednesday 17 September 2014


Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

As part of European Cake Week, I decided to bake a German cake called Nusskuchen.

I found the recipe in one of my favourite baking books, and since it used up ingredients that I was eager to use up, it was a win-win both ways. 

So what on earth is it exactly? Well, the recipe I used turned out to be a hazelnut coffee cake covered with melted chocolate and softened apples. It sounds strange but actually works - like a cross between a Nutella cake, apple crumble and a cup of coffee. 

Cake, previously: Chocolate Fudge CakeCinnamon Cake with Chocolate Orange IcingOrange Sandwich CakeCarrot CakeBlueberry and Vanilla Bean Cake and many more!

A Simple List of Ingredients: 

1. Shelled Hazelnuts
2. Butter
3. Sugar
4. Eggs
5. Coffee Granules
6. Milk
7. Self-Raising Flour
8. Dessert Apples
9. Marmalade
10. Lemon
11. Milk Chocolate

Bismillah, let's begin!

Preheat the oven to Gas Mark 5 or 190 degrees or 170 degrees fan.

First, I'm going to roast the shelled hazelnuts. Into an oven dish, place 40 grams (1.5 ounces) Shelled Hazelnuts.

Roast in the oven for 10 minutes or until the skins split.

Place the hot nuts onto a clean tea towel.

Wrap the nuts up and rub together so that the skins come off.

Once peeled, pop the nuts into a blender.

Grind the nuts.

Once the nuts are finely chopped, set aside.

Then, get the rest of the ingredients together. And grease and line an 8 inch cake tin.

To get the rest of the sponge started, into a bowl place 100 grams (4 ounces) of softened Butter and 100 grams (4 ounces) of Sugar.

Grab an electric whisk or a wooden spoon.

Beat together until light and fluffy.

Separate 2 large Eggs into whites and yolks.

Add the yolks to the bowl.

Whisk together.

Stir in the hazelnuts from earlier.

Dissolve 1 teaspoon Coffee Granules with 1 tablespoon Warm Milk.

Pour the coffee into the bowl.

Whisk in.

Then, add in 100 grams (4 ounces) Self-Raising Flour.

Stir the flour in.

In a separate bowl, put in the 2 Egg Whites.

Using an electric whisk or hand whisk ...

... whisk the whites until they form soft peaks.

Add them to the batter.

Gently fold in.

Spread the batter into the cake tin. Bake for 25 minutes until golden brown and cooked through.

Once baked ...

... remove from the tin and cool on a wire rack.

To make the apple topping, take 450 grams (1 pound) of Dessert Apples. I ended up using 6 apples.

Peel, core and slice them. Put into a pan.

Add in 2 tablespoons of Marmalade or Apricot Jam.

Finally, add the zest and juice of 1/2 Lemon. Cook on a medium heat until the apples soften but still have their shape. Cool completely.

To assemble, grab your cooled sponge.

Melt 50 grams (2 ounces) of Milk Chocolate in the microwave.

Pour the chocolate over the sponge.

Spread all over.

Finally, arrange the apples on top.

The Nusskuchen is ready! Slice and serve with whipped cream!

Full Written Recipe:


Adapted from a recipe by Mary Berry

Ingredients – serves 8

For the Cake
40 grams (1.5 ounces) Hazelnuts, shelled
100 grams (4 ounces) Butter, softened
100 grams (4 ounces) Sugar
2 large Eggs, separated into whites and yolks
1 teaspoon Coffee Granules
1 tablespoon Milk, warm
100 grams (4 ounces) Self-Raising Flour

For the Apple Topping
450 grams (1 pound) Dessert Apples
2 tablespoons Marmalade
Zest and Juice of ½ Lemon

For the Chocolate
50 grams (2 ounces) Milk Chocolate


Preheat the oven to Gas Mark 5 or 190 degrees or 170 degrees fan.

Grease and line an 8 inch cake tin.

Roast the hazelnuts in the oven for 10 minutes. Place onto a clean tea towel and rub the nuts together to remove the skins. Grind in a food processor.

Beat the butter and sugar together until fluffy. Beat in the egg yolks and stir in the grinded nuts.
Dissolve the coffee in the warm milk, and stir into the mixture.

Stir in the flour.

In another bowl, whisk the egg whites until they form soft peaks, and gently fold into the batter. 
Pour the batter into the cake tin.

Bake for 25 minutes until golden brown and cooked through. Cool for 10 minutes in the tin and then cool completely on a wire rack.

To make the apple topping, peel, core and slice the apples. Put them in a pan with the marmalade, lemon juice and zest. Cover and cook gently until apples are soft but they still keep their shape. Leave to cool.

When you’re ready to assemble, melt the chocolate in the microwave. Spread over the cooled cake, and top with the apples.

Slice and serve up with cream!

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Keep me in your duas, please,


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