National Dish Austria: Nut Cake (Recipe)
In this article
Discover Austrian nut cake, a true showpiece of Alpine baking! This rich, moist sponge is packed with the warm, toasty flavour of walnuts and hazelnuts, making it the perfect partner for an afternoon coffee or a festive dessert table. Surprisingly simple to make, it brings a slice of genuine Austrian Kaffeehaus tradition straight to your own kitchen.
About Nut Cake
Nut cake is a genuine highlight of Austrian cuisine, treasured for its deep, nutty character and its roots in the traditional baking of Austria’s Alpine regions. With a generous mix of nutty ingredients, from walnuts to hazelnuts, it offers an incomparable taste experience. Loved not only in Austria but across much of Europe, this cake is as at home at a festive gathering as it is alongside a quiet afternoon coffee. Best of all, its straightforward preparation means it suits bakers of every level.
Ingredients (serves 1–2)
- 200g walnuts, chopped
- 100g hazelnuts, ground
- 150g sugar
- 4 eggs
- 200g plain flour
- 1 tsp baking powder
- 100ml vegetable oil
- 1 pinch of salt
- 1 tsp vanilla extract
Shopping for the ingredients
Start by gathering your ingredients and writing a thorough shopping list. Take care to buy good-quality nuts, as they are decisive for the flavour of the cake. Fresh nuts not only deliver a more intense taste but also a crunchier texture. Where possible, choose organic ingredients to guarantee the best quality and the purest flavour. Don’t forget the small but important extras such as vanilla extract and a pinch of salt — these contribute a great deal to the rounded taste of the finished cake.
Preparing the dish
Before you begin baking, measure out and lay out all your ingredients. This makes the baking process far easier and ensures nothing gets forgotten. Preheat your oven to 180°C so it reaches the right temperature by the time the batter is ready. Grease a cake tin with a little vegetable oil and dust it with flour so the cake does not stick — this makes turning out the finished cake far simpler. If needed, chop or grind the nuts in advance to save time later.
Step-by-step instructions
- Separate the eggs and whisk the egg whites with a pinch of salt until stiff.
- In a separate bowl, beat the egg yolks with the sugar and vanilla extract until pale and fluffy.
- Add the vegetable oil and stir well to combine.
- Mix the flour with the baking powder, then fold it into the yolk mixture along with the chopped walnuts and ground hazelnuts.
- Carefully fold in the stiff egg whites to keep the batter light.
- Pour the batter into the prepared tin and bake for about 45 minutes in the preheated oven.
- Allow the cake to cool completely before turning it out and serving.
Gluten-free / lactose-free version
For a gluten-free version of the nut cake, simply swap the regular flour for a gluten-free blend. Choose one that already contains a binding agent, or add a little xanthan gum to achieve the right consistency. A lovely option is almond flour, which only deepens the nutty flavour of the cake. To make it lactose-free, the cake is already nearly there — most of the ingredients are naturally free of dairy, so you simply use a lactose-free oil of your choice. This minimal change means people with food intolerances can enjoy this delicious cake too.
Tips for vegans and vegetarians
For a vegan version of the nut cake, replace the eggs with plant-based alternatives such as flax or chia eggs. Simply mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it swell for a few minutes, then use the mixture in place of an egg. The vegetable oil stays the same, and no other animal products are involved, while the vanilla extract and nuts are already vegan-friendly. This way you can enjoy the cake without compromising on your lifestyle, much like the all-plant approach you’ll find in a Gugelhupf.
More tips and tricks
To refine the flavour of your nut cake even further, season the batter with a little cinnamon or nutmeg. These spices complement the nutty notes perfectly and lend the cake a warm character. Another good trick is to lightly toast the nuts before use to intensify their flavour. If you prefer an especially moist cake, add a splash of orange juice or some grated orange zest to the batter — this gives it a fresh, fruity note that harmonises beautifully with the nuts.
Adapting the recipe to your taste
The recipe for nut cake is wonderfully flexible and easy to tailor to your own preferences. You could try different nuts depending on which you enjoy most — almonds, pecans or even cashews make excellent alternatives to walnuts and hazelnuts. If you like things a touch sweeter, fold in some chocolate chips or dried fruit such as raisins or cranberries. The pairing of nuts and chocolate is especially popular and adds an extra layer of flavour, a little like the chocolate richness of a Sachertorte.
Ingredient substitutions
If certain ingredients are not to hand or simply not to your taste, there are plenty of alternatives that work just as well. Instead of refined sugar, you might use agave syrup or maple syrup, which give the cake a gentle caramel note and are a touch healthier too. The vegetable oil is also easy to swap — coconut oil or rapeseed oil are both good options that lend the batter a slightly different but equally delicious texture. Experiment to find what suits you best and vary it as you please.
Drink pairing ideas
A nut cake pairs beautifully with a wide range of drinks. A classic black coffee or a strong espresso harmonises perfectly with the cake’s nutty aroma, while tea lovers will find a robust black tea or a mild green tea a fine match. If you prefer something with a little alcohol, a dessert wine or a nutty beer underlines the flavours wonderfully. A glass of milk, whether dairy or plant-based, is another lovely accompaniment.
Serving and presentation ideas
The presentation of your nut cake can delight the eye just as much as the flavour pleases the palate. Dust the finished cake lightly with icing sugar or decorate it with a few whole nuts for a festive look. A pretty cake stand or serving platter raises the presentation further still. Cut the cake into even slices and arrange them attractively — a little attention to detail goes a long way and is sure to impress your guests, much as a beautifully finished Linzer Torte does.
A bit of history
The nut cake has a long tradition in Austrian cuisine. Originally from the Alpine regions, it quickly became a popular bake across the whole country. The ready abundance of nuts in the Alps helped spread the cake far and wide. Over time, different regions developed their own versions and variations: in Vorarlberg, for instance, walnuts are favoured, while in Styria hazelnuts take the lead. Each version has its own charm and flavour, which makes the nut cake such a versatile and beloved part of Austrian cuisine.
More recipe ideas
Summary: Nut Cake
The nut cake is not only a classic of Austrian cuisine but also a genuine treat for the senses. With our simple recipe you can bake this delicious cake at home, whether you stick to the traditional ingredients or make adjustments for special dietary needs. Experiment with different nuts and spices to find your perfect version, and enjoy this wonderful bake with a cup of coffee or as a festive dessert. We hope you love the recipe and wish you plenty of pleasure in the baking and the eating!
