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Cake with raisins and nuts

Category Desserts

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  • 1h 15 minutes
  1. 100 g hazelnuts
  2. 200 g brown sugar
  3. 1 pinch cinnamon
  4. 1 package vanilla sugar
  5. 200 g butter, softened
  6. 4 eggs
  7. 250 g flour
  8. 1 ts baking powder
  9. 150 g raisins
  10. butter for greasing
  11. powdered sugar for dusting

1. Finely chop the hazelnuts in the Quick Cut.

2. Place the pan on the Navigenio and switch to level 4. Add the hazelnuts and roast while stirring. Add a tablespoon of sugar to the cinnamon and mix with the nuts, remove everything from the pan, and let cool.

3. Blend the rest of the sugar, vanilla sugar, and butter until fluffy. Gradually add the eggs and continue stirring for approx. 5 minutes. Stir in half of the flour, mix the baking powder and raisins with the rest of the flour, and also fold into the batter.

4. Grease a baking mold (approx. 20 cm in diameter) and pour in half of the batter. Sprinkle the nut mixture over top and pour in the rest of the batter. Pull a fork through the layers of batter to create a spiral design.

5. Put the baking mold in the pot. Place on the hob and switch this to a low level. Place the Navigenio overhead and switch to the small level, bake for approx. 40 minutes.

6. Switch off the hob and Navigenio and bake until done using the residual heat, for approx. 10 minutes.

7. Let cool briefly, turn the cake out of the mold, and let cool completely. Serve with the powdered sugar sprinkled over top.


  • Cover with chocolate icing or frosting as desired.

This recipe has been tested and approved by AMC.

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