Desert or Dessert

All throughout summer and fall squirrels are busy hoarding and hiding nuts and other items that are bound to help them survive the harsh winter onsets.
It’s amazing how they can locate them throughout winter most of the times. Some of those stashes though are not to be found and will eventually start to sprout when spring sets in.
Thinking of spring and much warmer weather I cleaned out my pantry and what do I find?  An assortment of forgotten nuts (walnut, almonds and pecans) some still in their shell. Saving them from demise was immediately on my agenda. A quick look in the fridge and seeing an open buttermilk I knew just what was to become of these nuts.


Recipe
Dough:
500g Flour
300g Sugar
4tsp/16g Baking powder
2 Eggs
1 pinch of Salt
440g Buttermilk
Butter for the Baking sheet

Topping:
250g Walnuts (or assortment of nuts, whatever you have, Pecans and hazelnut make the cake darker, Walnuts give it a golden color)
200g Sugar
400g Heavy cream












Crush the nuts (I used Walnuts and Pecans with a couple of Almonds in between) and mix them with the sugar. Set aside. Heat your oven to 350F.
Mix flour, sugar, salt and sugar and add the eggs and buttermilk.                            Butter your Baking sheet (mine is 16x13 inch)

                                                     Fill with batter

                                      Sprinkle with sugar/nut mixture
Bake for about 20 minutes (if you are using pecans be careful not to burn them) until golden or almost done.
Evenly cover entire cake with the heavy cream (NOT whipped) and bake for about 5 more minutes or until cake is done. The cake will soak in all the cream.

                    Another quick and easy sheet cake German style