Nut Pie


  • 140 g butter
  • 200 g sugar
  • 3 eggs
  • 1 sachet vanilla sugar
  • 1 tsp gingerbread spice
  • 1 tbsp rum
  • 140 g roasted hazelnuts, cooled off, grated
  • 70 g LEIMER breadcrumbs
  • 70 g wheat flour
  • 2 tbsps baking-powder
  • LEIMER breadcrumbs for the cake pan

Cooking instructions

Stir the butter until foamy, add alternately the sugar and the eggs little by little and continue stirring until the sugar has dissolved and it has become a creamy mass. Fold in the vanilla sugar, gingerbread spice, rum and breadcrumbs. Fold in the flour mixed with baking-powder. Fill the dough in a buttered and crumbed loaf cake pan. Bake at 175°C top and bottom heat for about 50 minutes. Leave it in the cake pan until cold, turn out the cake and garnish it with icing sugar or chocolate icing.

Our tips:

  • Wrap the pie (leftovers) in cling wrap and store in the refrigerator. Allowing it to rest, it will thus become delightfully crumbly.