Lower East Side Nut Cake Recipe

Lower East Side Nut Cake is made with a unique blend of cake flour and matzo meal, enriched with roasted hazelnuts and a splash of hazelnut liqueur. The result is a delicate, nutty sponge sandwiched with tart raspberry jam and coated in a glossy, decadent bittersweet chocolate ganache. It is the ultimate sophisticated dessert that pays homage to traditional Jewish baking with a modern, indulgent twist.

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Lower East Side Nut Cake Ingredients

For the Cake Batter:

• 1/4 cup Cake Flour: Sifted. Provides a lighter crumb than all-purpose flour.
• 1/2 cup Matzo Meal: Gives the cake its signature slightly coarse, hearty texture.
• 1 teaspoon Baking Powder: For lift.
• 1/4 teaspoon Salt: Plus a pinch extra for the egg whites.
• 1 cup Sugar: Divided (1/2 cup for the flour mix, 1/2 cup for the egg whites).
• 1 cup Roasted Hazelnuts: Finely chopped. Roasting brings out the oils and crunch.
• 1/2 cup Vegetable Oil: Keeps the cake moist.
• 4 Large Eggs: Separated into yolks and whites.
• 1/4 cup Cream: Adds richness to the batter.
• 2 tablespoons Hazelnut Liqueur: Such as Frangelico, for aromatic depth.
• 2 tablespoons Butter: Melted.
• Pinch Cream of Tartar: Stabilizes the egg whites.

For the Filling and Frosting:

• 1/4 cup Seedless Raspberry Jam: Spreadable consistency.
• 4 ounces Bittersweet Chocolate: Coarsely chopped. Use high-quality chocolate (60-70%).
• 1/2 cup Heavy Cream: For the ganache.
• 1 pint Fresh Berries: Strawberries or raspberries, for garnish.

How To Make Lower East Side Nut Cake

1. Prepare the pans: Set a rack in the middle of the oven and preheat to 350°F (175°C). Lightly coat two 9-inch square cake pans with nonstick vegetable spray. Line the bottoms with baking parchment to ensure the delicate cakes release without breaking.
2. Mix the dry ingredients: In a large mixing bowl, sift the cake flour, baking powder, 1/4 teaspoon salt, and 1/2 cup of the sugar together three times. This aeration is crucial for the texture. Stir in the matzo meal and the finely chopped roasted hazelnuts.
3. Blend the wet ingredients: Make a well in the center of the dry ingredients. Add the vegetable oil, egg yolks, 1/4 cup cream, hazelnut liqueur, and melted butter. Mix gently until just blended and smooth.
4. Whip the whites: In a clean, dry mixing bowl, whisk the egg whites with a pinch of salt and the cream of tartar until they are creamy and foamy. Gradually sprinkle in the remaining 1/2 cup of sugar while whisking until the whites reach the consistency of stiff shaving cream.
5. Fold the batter: Gently fold one-third of the egg whites into the yolk nut mixture to lighten it. Then, carefully fold in the remaining whites until no white streaks remain. Be gentle to preserve the air bubbles.
6. Bake the sponges: Divide the batter evenly between the two prepared pans. Bake for 20 minutes, or until the tops are lightly tanned and spring back when pressed gently. A cake tester should come out clean.
7. Make the ganache: While the cakes cool, place the chopped bittersweet chocolate in a small bowl. Heat the 1/2 cup heavy cream in a saucepan over medium heat until it just reaches a scald (bubbles forming at edges). Pour the hot cream over the chocolate. Let it sit for a minute, then whisk gently from the center outward until smooth and glossy. Let cool for 30 minutes until spreadable.
8. Assemble the cake: Run a knife around the edges of the pans and turn the cakes out. Trim the edges if necessary. Place one layer on a plate, parchment side up (peel it off). Spread a layer of raspberry jam over the cake. Top with the second layer. Frost the top and sides with the thickened ganache. Comb the top decoratively if desired.

Recipe Tips

• Nut Preparation: Roast the hazelnuts in a 350°F oven for 8-10 minutes until fragrant. Rub them in a clean tea towel to remove the bitter papery skins before chopping.
• Matzo Meal Texture: This cake uses matzo meal, which absorbs liquid differently than flour. The batter might seem slightly gritty at first, but it softens beautifully during baking.
• Folding Technique: Since there is very little flour, the structure comes from the eggs. Use a large metal spoon or spatula for folding to cut through the batter without knocking out the air.
• Ganache Consistency: If the ganache is too runny to spread, put the bowl in the fridge for 10-minute intervals, stirring in between, until it reaches a peanut-butter-like consistency.

What To Serve With Nut Cake?

This cake is rich and nutty, making it a perfect partner for coffee. Serve a slice with a dark espresso or a cappuccino. For a fresh contrast, pile the fresh strawberries or raspberries on top or serve them on the side. A dollop of unsweetened whipped cream breaks up the intensity of the chocolate and hazelnuts.

How To Store Leftovers Nut Cake?

• Refrigerate: Due to the cream in the batter and ganache, this cake is best stored in the refrigerator. Keep it in a cake dome or airtight container for up to 4 days.
• Serve: Allow the cake to sit at room temperature for 20 minutes before serving to soften the ganache and butter.
• Freeze: You can freeze the assembled cake (or individual slices) wrapped tightly in plastic wrap for up to 1 month.

Lower East Side Nut Cake Nutrition Facts

• Calories: ~380 kcal
• Fat: 22g
• Carbohydrates: 40g
• Protein: 6g
• Nutrition information is estimated per slice based on 10 servings.

FAQs

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