Hungarian Nut Cake was my mother’s favorite cake, as her hand-typed recipe below attests. I remember having it often at home growing up and it was her favorite to make for friends birthdays, potlucks, or other gatherings. I have a vision of her carrying this cake out to the picnic table in the yard for a gathering of the enlisted men’s wives when we living in California.
This wine is from the grape Hárslevelü (harsh-level-oo). It is a white grape whose name means “linden leaf”. This is an aromatic grape although less so when from the tiny Somló region where it has mineral qualities.
This wine is made in an orange style with 2 days of skin contact. It is fermented with wild yeasts, and bottled unfiltered and unfined with no sulfites added.
This paired wonderfully with the Hungarian wine we had. This was a Meinklang h17 Hárslevelü. The wine melded with the butter cream and pulling out the apricot in the dish.
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