Chinese Nut Sweet

Ingredients

• 200 gnuts — chopped
• 150 gsugar
• 100 gbutter
• 2eggs
• 100 gflour

Method

1. Begin by removing 100 g of butter from the refrigerator and allowing it to soften at room temperature. This will make it easier to cream with sugar later, ensuring a smooth mixture. Also, take out 2 eggs and let them come to room temperature, which helps them incorporate more evenly into the batter.
2. Preheat your oven to 180°C (350°F) to ensure it's ready for baking. In a mixing bowl, cream the softened butter with 150 g of sugar using a wooden spoon or hand mixer until the mixture is light and fluffy. This process incorporates air, which is crucial for a tender texture.
3. Crack the room temperature eggs into the creamed butter and sugar mixture, one at a time, mixing well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from curdling.
4. Gently fold in 100 g of flour using a spatula, being careful not to overmix. Overmixing can develop gluten, leading to a dense texture. The batter should be smooth and slightly thick.
5. Add 200 g of nuts to the batter, folding them in until they are evenly distributed. The nuts should be well-coated with the batter, ensuring they are suspended throughout the mixture and not just settled at the bottom.
6. Grease a baking dish with a bit of butter to prevent sticking, then pour the batter into the dish, spreading it evenly with the spatula. Place the dish in the preheated oven.
7. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the batter is fully cooked. This should take about 25-30 minutes, but rely on visual cues and the toothpick test rather than time alone.
8. Once baked, remove from the oven and let it cool slightly in the dish. This allows the sweet to firm up and makes it easier to cut. Serve warm or at room temperature, enjoying the contrast of the crunchy nuts and the soft, sweet base.