Nutty Cake is one of those recipes that feels like a happy accident waiting to happen in your kitchen. Instead of flour, you use crushed Marie biscuits as the base, which gives the cake a unique texture that sits somewhere between a cookie bar and a traditional cake.
The sweetness from the condensed milk balances beautifully with the cocoa powder, and the mix of nuts and cherries adds little pockets of flavor in every bite. I keep this recipe handy for last minute gatherings because it comes together quickly and always gets compliments. The whole thing bakes in half an hour, and you do not need any fancy equipment or techniques.
About the Recipe
This recipe deserves a spot in your baking rotation because it requires minimal prep and delivers a treat that tastes far more complicated than it actually is. You do not need to worry about precise measurements or tricky steps. The biscuit base holds everything together without the fuss of making dough from scratch.
The condensed milk caramelizes slightly as it bakes, creating a sweet sticky layer that binds the nuts and cherries. Because the ingredient list is short, each element really shines through. It works well for potlucks, afternoon tea, or whenever you need something sweet without spending hours in the kitchen.
Why you will love this recipe
This cake is forgiving and flexible, which makes it ideal for beginners or anyone who wants a reliable dessert without stress. The biscuit base is nearly impossible to mess up, and you can swap the nuts based on what you have on hand. I appreciate how the cocoa powder adds depth without overpowering the other flavors.
The mix of pistachios, almonds, and cashews gives you different textures in each slice, while the dried cherries bring a slight tartness that cuts through the sweetness. It stores well for several days, so you can bake it ahead and pull out slices whenever you need them. The aroma that fills your kitchen while it bakes is warm and inviting, with hints of butter and toasted nuts.
Note: image is for illustration purposes only and not that of the actual recipe.
Cooking Tips
Make sure your butter is soft but not melted when you mix it with the biscuit powder, as this helps the base hold together better. Press the biscuit mixture firmly into the greased tin so it forms a compact layer. When you sprinkle the cocoa powder, use a light hand to get an even dusting without clumps. Pour the condensed milk slowly and try to cover the entire surface so every bite gets that sweet layer. Keep an eye on the cake during the last few minutes of baking, as oven temperatures can vary and you want the top to be golden but not burnt.
Serving and Storing Suggestions
This recipe yields about 8 to 10 slices depending on how you cut them, and the total prep time is around 10 minutes with 30 minutes of baking. Serve the cake at room temperature or slightly chilled, as the texture firms up nicely after cooling. It pairs well with a cup of tea or coffee in the afternoon.
Store the cooled cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week if you prefer a firmer texture. The flavors deepen after a day or two, so do not hesitate to make it ahead.
Similar Recipes
- Chocolate Biscuit Cake
- No Bake Condensed Milk Bars
- Date and Nut Loaf
- Eggless Fudge Brownies
- Coconut and Cherry Slice
Nutty Cake
Ingredients
- 1 tin Condensed Milk
- 20 Marie Biscuits (powdered)
- 2 tbsp Cocoa Powder
- 100 gms Butter
- 1 tbsp Pistachios (chopped)
- 1 1/2 tbsp Almonds (chopped)
- 1 1/2 tbsp Cashew Nuts (chopped)
- 1 tbsp Dried Cherries (chopped)
Instructions
- Mix the biscuits and butter in a bowl.
- Then transfer to a greased cake tin.
- Sprinkle cocoa powder on top.
- Pour the condensed milk, followed by the nuts and cherries.
- Place the cake tin into a preheated oven at 200C and bake for 30 minutes.
- Remove and keep aside for 15 to 20 minutes.
- Remove the cake and store in an airtight container.
Note: For this cake, instead of flour the crushed biscuits are used.
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Frequently Asked Questions
Can I use a different type of biscuit instead of Marie biscuits?
Yes, you can substitute digestive biscuits or any plain sweet biscuit. Just make sure they are not too crumbly or heavily flavored, as that can change the overall taste and texture of the cake.
Do I need to grease the cake tin with butter or oil?
Either works fine. I usually use a little butter because it adds a slight richness, but a neutral oil or even a non stick spray will prevent sticking just as well.
Can I skip the cocoa powder if I do not want a chocolate flavor?
Surely. The cocoa powder adds a subtle chocolate note, but the cake tastes great without it. You could also replace it with a light dusting of cinnamon or cardamom for a different flavor twist.
How do I know when the cake is done baking?
The top should look golden and slightly firm to the touch, and the condensed milk will have a caramelized appearance around the edges. If it still looks very wet or jiggly in the center, give it another five minutes.
Can I add other dried fruits instead of cherries?
Yes, dried cranberries, raisins, or chopped dried apricots all work well. Just chop them into small pieces so they distribute evenly throughout the cake.
image via BBC Good Food
1 comment
this looks so yum ..