German Walnut Cake (Nusskuchen)

Preheat the oven to 180°C with top and bottom heat. Line the bottom of a cake pan or a 26 cm ring pan with parchment paper.

Beat the softened butter with the sugar, eggs, and a pinch of salt until light and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the flour, cornstarch, and baking powder.

Fold the dry mixture into the butter mixture in two or three additions. Then alternately add the ground hazelnuts and milk, mixing just until combined to keep the batter light.

Transfer the batter to the prepared pan and smooth the surface with a spatula.

Bake for 40–50 minutes. Check for doneness with a wooden skewer: it should come out dry or with a few moist crumbs, but no raw batter.

Leave the cake in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack before slicing.