Rice flour cake with walnuts, cashews and hazelnuts

Today we will bake a wonderful rice flour cake with walnuts, cashews and hazelnuts. The cake turns out to be perfect: it is perfectly baked, moderately sweet, loose inside, but does not crumble when cut. The nut mix looks beautiful on the cut and, of course, the nuts are clearly felt in the taste and aroma of baking!

Ingredients

• Butter - 100 g
• Eggs - 2 pcs.
• Sugar - 80 g
• Rice flour - 200 g (1.5 cups with a capacity of 200 ml)
• Baking powder - 10 g
• Walnuts - 60 g
• Hazelnut - 20 g
• Cashew - 20 g

Directions

1. Dry the nuts in a dry frying pan, microwave or oven (10 minutes at 180 degrees, turning every 3 minutes).
2. If possible and desired, peel the nuts from the husk (I only peeled the hazelnuts, the cashews were already peeled, and left the walnuts in the husk). Let the nuts cool.
3. When the nuts have cooled, chop them with a knife into large crumbs.
4. To prepare the dough, melt the butter (it is convenient to do this in the microwave).
5. Combine eggs and sugar in a bowl.
6. Beat the eggs and sugar with a mixer at high speed for a minute.
7. Pour in the butter and continue beating for another 15-20 seconds.
8. Combine rice flour with baking powder and sift into the dough base
9. Using a whisk or mixer on low speed, knead into a smooth, lump-free dough.
10. Pour the nuts into the rice dough.
11. Stir the nuts into the batter with a spatula or spoon.
12. Line a cake pan with baking parchment.
13. Put the dough into the form.
14. Bake the Rice Nut Cake in a preheated oven at 180 degrees for 35 minutes.
15. Remove the finished cake from the mold and let it cool completely.
16. Just look at the slice of this wonderful cupcake!
17. Bon appetit!