Do you love nuts as much as we do? So this cake full of nuts and chocolate is right for you. The cake tastes great with the spices used. I also see its advantage in that it stays in the fridge for a long time, so it can be such a reward or a snack throughout the week.




Shape: diameter 20 cm

Preparation time: 20 minutes

Baking: 25 minutes


100 g almonds

100 g of walnuts

100 g cashews

50 g hazelnuts

50 g pistachios

50 g prunes

50 g cranberries

120 g of honey

100 g of dark chocolate

50 ml 30% cream (room temperature)

120 g powdered sugar

70 g plain flour

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

Ičky teaspoons ground coriander

¼ teaspoons ground cloves



  • Preheat the oven to 180 ° C and line the cake tin with baking paper.
  • Fry the nuts in a dry pan until they turn slightly golden. Roughly chop the nuts and place in a bowl.
  • Let the honey, the broken chocolate, powdered sugar and cream melt in the water bath and let it dissolve.
  • Add chopped dried fruit, flour and spices to the nut bowl, mix well.
  • Add another warm chocolate mixture and mix thoroughly to connect everything. Our hands worked best for mixing.
  • Transfer the mixture to the baking tin and simmer evenly with a spoon. Put in the oven and bake for 25 minutes.
  • Take the baked cake out of the mold and let it cool on the grill.


Tip: You can replace the cream with a plant version. We prefer to use oatmeal or rice cream, because they do not have a strong taste and do not affect the final taste of the food. If you need to create a gluten-free variant, use rice flour instead of plain flour.

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