Japanese Nut Sweet

Ingredients

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

Method

1. Begin by bringing 100 g of butter to room temperature. This will make it easier to cream with the sugar, ensuring a smooth mixture. Also, take 2 eggs out of the refrigerator and let them reach room temperature, which will help them incorporate more evenly into the batter.
2. In a medium saucepan, melt the 100 g of butter over low heat. Once melted, add 150 g of sugar and stir continuously with a wooden spoon until the sugar dissolves completely. The mixture should become smooth and glossy, without any visible sugar granules.
3. Remove the saucepan from the heat and allow the mixture to cool slightly. This is important to prevent the eggs from cooking when added. Once cooled, beat in the 2 room-temperature eggs, one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually sift 100 g of flour into the mixture, folding gently with a spatula. This will prevent lumps and ensure a light texture. The batter should be smooth and slightly thick, with no visible streaks of flour.
5. Add 200 g of nuts to the batter, folding them in gently. Ensure the nuts are evenly distributed throughout the mixture for consistent flavor and texture in every bite.
6. Preheat your oven to 180°C (356°F). Grease a baking dish generously with butter to prevent sticking. Pour the batter into the prepared dish, smoothing the top 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. This should indicate that the sweet is cooked through and has set properly.
8. Once baked, remove from the oven and let it cool in the dish for about 10 minutes. This will allow the sweet to firm up slightly, making it easier to slice. Serve warm, allowing the flavors to be at their most aromatic and inviting.