My grandmother baked love and that love she has definitely moved on at least two of her daughters. One is Aunt Hilda, which I have received several recipes. This aunt is awful good baking and let there be many enjoy. They are therefore individually successful recipes.
Like this cake. I tasted it with another aunt and I loved it. The same day I emailed my aunt asking if I was the recipe and if I could put it on my blog and there was a positive reply soon.
Today I baked the cake. It's a pretty simple recipe and made so. Instead of self-rising flour, I used 500 grams of flour and a bag of baking powder. For the chopped nuts, I used a bag of chopped almonds that I've brought from Germany and some chopped hazelnuts which I have in a mini food processor. It must be really small pieces.
For a tin of about 30x40 cm
500 grams golden caster sugar
4 sachets vanilla sugar
450 grams soft butter (my aunt melts)
4 eggs, size M / L
500 grams self raising flour
1 / 4 tsp salt
100 grams grated coconut
200 grams of chopped nuts
Preheat oven to 175 ° C degrees, top and bottom heat. Mix the butter with both sugars in about 5 minutes until fluffy. Add the eggs 1 by 1, add another pass as the last fully integrated into the batter. Add spoon for spoon the flour and salt and mix until smooth. Spoon the coconut and nuts into the batter. Pour the batter into a deep baking sheet lined with parchment paper and slide it on the lowest shelf of the oven. Bake 45 minutes in brown and done the last 10-15 minutes with only bottom heating *. Let the cake cool. Cut the cake into 4 long strips and cut into small pieces.
According to my aunt, the cake at its best when it has been in the freezer.
* I have constantly cake top and bottom heat baked.
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