Tyrolean Cake

Generally speaking, German cooking does not feature complex flavor combinations. An exception is this intriguing cake with its blend of lemon, almonds or hazelnuts, cinnamon and chocolate.

Preheat oven to 375˚F.

Butter and flour a 9-inch Bundt pan or ring mold.

Batter:

1 cup (2 sticks) unsalted butter

1¼ cups sugar

6 egg yolks

grated peel of 1 lemon

1 teaspoon cinnamon

1¼ cups sifted flour

1 teaspoon baking powder

7 ounces (2⅓ cups) semisweet chocolate, medium ground

1½ cups finely ground almonds or hazelnuts

6 egg whites

1. Cream butter, sugar and egg yolks, using one of the methods here.

2. Add lemon peel and cinnamon.

3. Mix in sifted flour and baking powder.

4. Add chocolate and nuts.

5. Beat egg whites separately and fold in delicately.

6. Pour immediately into the prepared pan and bake on the lowest rack of a preheated 375˚F oven for 60 to 70 minutes, or until a cake tester inserted in the middle comes out clean.

7. Cool in the pan 10 minutes before turning out onto a cake rack to cool thoroughly.

Serving suggestion. Dust with confectioners sugar.