Toasted hazelnut loaf cake (Nusskuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 42) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • skvalentine on August 29, 2023

    Delicious-- we enjoyed the lemon version. I wish I had read these notes prior to baking, because mine also got overdone (burned black on the bottom). Still delicious and moist enough inside after I cut off the black parts :)

  • Apollonia on February 21, 2022

    Despite the headnote's suggestion that this is more austere than American cakes, this loaf was very rich in butter and eggs, to say nothing of the hazelnuts! The lemon variation was very nice, though as with the other poster, mine was getting fairly dark at 60 minutes and needed to be foiled for the last bit of baking. I rubbed the lemon zest into the sugar-- always a good idea!

  • Charlotte_vandenberg on October 30, 2021

    Made this with lemon as suggested. Baking time was too long, after 60 minutes it was actually too dark and done in the middle. Tasted delicious, I’m going to try the chocolate variation next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.