Nut Wreath Cake

For the nut wreath cake, coat the wreath pan with Kronenöl Spezial with fine butter flavor and dust with flour. Preheat oven to 160 °C (top and bottom heat).

Sift flour and baking powder and mix with breadcrumbs, grated hazelnuts, cinnamon and cornstarch. Beat eggs, powdered sugar, salt, vanilla sugar, grated orange peel and lemon zest until well frothy (at least 10 minutes). Pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Gently fold flour mixture into mixture.

Pour into the wreath pan and bake on bottom rack for about 40 minutes. Remove from oven, let cool for 10 minutes and then turn out of the wreath form.

For the garnish, slowly boil apricot jam, brush on the wreath cake, place candied orange slices on top in a shingle shape and sprinkle the nut wreath cake with pistachios.

Preparation Tip:

Serve the nut wreath cake with a dollop of whipped cream.

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