Eastern European Nut Sweet

Ingredients

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

Method

1. Begin by bringing your ingredients to room temperature. Take 2 eggs and 100 g of butter out of the refrigerator about 30 minutes before you start cooking. This will ensure that the eggs mix smoothly into the batter and the butter creams easily with the sugar.
2. In a medium saucepan, melt 100 g of butter over low heat. Once melted, add 150 g of sugar and stir continuously until the sugar dissolves completely. You should see a smooth, glossy mixture forming, without any granules of sugar remaining.
3. Remove the saucepan from the heat and allow it to cool slightly. Once cooled, beat in the 2 eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual mixing helps to prevent the eggs from cooking in the warm butter-sugar mixture.
4. Gradually sift in 100 g of flour, stirring gently to combine. The batter should be smooth and thick, with no lumps. If needed, use a spatula to scrape down the sides of the saucepan to ensure everything is well mixed.
5. Chop 200 g of nuts coarsely and fold them into the batter. Ensure the nuts are evenly distributed throughout the mixture, providing a consistent texture in every bite.
6. Preheat your oven to 180°C (350°F). Grease a baking dish or line it with parchment paper, then pour the batter into the dish, spreading it evenly with a spatula.
7. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the sweet is fully cooked. This should take approximately 25-30 minutes, but rely on the visual cue of a golden top and clean toothpick rather than time alone.
8. Once baked, remove from the oven and allow to cool in the dish for about 10 minutes. This resting time helps the sweet to set and makes it easier to slice. Serve warm or at room temperature, allowing the flavors to be fully appreciated.