Nut cake

Chop them fairly finely, toss them with a spoonful of the recipe’s flour, then fold them into the batter last. A thick batter holds them more evenly than a runny one.

Toasting deepens their flavour: spread them on a tray and bake at 160 °C for 6–10 minutes, or stir them in a dry pan over medium heat for 3–5 minutes. Cool them completely before adding them to the batter.

The centre should feel set and spring back lightly when pressed. A skewer inserted in the middle should come out without wet batter; a few damp crumbs are fine, especially in a cake made with ground nuts.

Keep a plain nut cake in an airtight container at room temperature for up to 3 days. To freeze it, wrap individual slices well and freeze for up to 2 months; thaw them at room temperature while still wrapped.

For a nut-free version, use an equal weight of pumpkin or sunflower seeds in place of chopped nuts; for ground nuts, finely grind the seeds. The flavour and texture will differ, and avoid this substitution if the seeds are also unsuitable for you.

Serve it with unsweetened tea or coffee, or add a spoonful of thick yoghurt and fresh pear or berries. Those lighter accompaniments balance the cake’s rich, toasty flavour.