by Eva on October 25, 2012
This cake was made for traveling. We had been on the road again and I was looking for a treat, that would keep us going behind the steering wheel for so many hours. Although chocolate cake is my favorite, it is not safe for car seats and pants and causes smudgy fingers. Chocolate is a no go, especially if you have a limited amount of pants in your bag and I don’t have to tell you how chocolate cake crumbs look on a bud. I was in need for a good alternative and remembered an old fashioned German recipe, yes
stolen borrowed from my mums folder.
This cake is sandy, flavorful and tastes even better every next day. The rum is just there to complete the nuts and I couldn’t t even taste it, though I knew it was in it. If you don’t like it, substitute with what you have on hand. But that’s on your own risk, I wouldn’t change a thing. On the nut side, go nuts with those nuts, swap with whatever you like.
In other exciting news: we are moving again. If I would count the times I moved in the last six years, I would need my second hand. Our road trip was not just for fun, it was also or mainly to experience our future home town. Where to life is our first concern. Oh I forgot to tell you, we are moving to Atlanta, GA. Please help me out with tips for restaurants (yes I already had been to Cakes & Ale, awesome!), places needed to be visited, things needed to be done and seen. So if you have anything to say about Atlanta, please leave a comment, it might be helpful for me and many other readers.
sand cake with nuts and rum
- 125 g / 1 cup all-purpose flour
- 125 g / 1 cup potato starch (or corn starch)
- 100 g / 1 1/3 cup ground nuts (I used hazelnuts)
- 1 tsp baking powder (aluminum free)
- 1/2 tsp salt
- zest of one lime
- 4 Tbsp rum
- 200 g / 1 cup granulated sugar (I used turbinado sugar)
- 225 g / 1 cup unsalted butter
- 3 large eggs
- Preheat your oven to 175 C / 350 F and grease your Bundt cake pan.
- In a small bowl measure and mix dry ingredients: flour, starch, nuts, baking powder, salt and set aside.
- In a large bowl cream butter and sugar together until light and fluffy. Add one egg at a time and mix well after every addition. Add flour mix, lime zest, rum and mix until just incorporated.
- Place batter into Bundt cake pan and bake 55-65 minutes, until a skewer inserted comes out without crumbs clinging to it.
Number of servings (yield): 12
The hotel we stayed in, was just some blogs away from Piedmont Park. I love to share some snapshots, I took on the green market last Saturday. It was one of the perfect days: sunny weather, live music, amazing vendors with a wide range of choices, families on blankets, enjoying picnics, playing frisbee and meeting friends.