Spiced Nut Cake ~ Mirliton

A spiced nut cake resting on an upside-down cake pan with a strip of parchment half removed from the edges of the cake.

This spiced nut cake recipe is the easiest dessert in my repertoire to prepare, as well as one of the tastiest. And as an added bonus, it’s gluten-free. The almond and hazelnut flours are not only very forgiving but also make the cake very moist. And the addition of spices used in the traditional pain d’épices gives it a certain je ne sais quoi. Given the complex flavor profile of this cake, it’s delicious served simply.–Yigit Pura

LC Je Ne Sais Quoi Note

We’re going to be a little more specific and go beyond “je ne sais quoi” so you can be clear about what to expect from this lovely spiced nut cake called mirliton. Despite being ethereally light from its meringue-like base, it’s also ungodly rich thanks to the nuts and spices. Chances are it’s unlike any other spice cake—pain d’épices or otherwise—that you’ve ever encountered. That is to say, in a good way. A very, very good way.

Spiced Nut Cake | Mirliton

  • Quick Glance
  • Quick Glance
  • 25 M
  • 1 H
  • Makes 1 10-inch round cake
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Special Equipment: 10-inch (25-centimeter) round cake pan



Set the eggs out on your counter about 1 hour ahead of time to come to room temperature.

Preheat the oven to 350°F (180°C) and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper. Lightly butter the bottom and sides of a 10-inch (25-centimeter) round cake pan, cut a piece of parchment paper to fit the bottom of the pan, and press the paper in the pan. Cut a second piece of parchment paper into a strip 2 inches (5 centimeters) wide to line the side of the pan and press it in the pan.

Spread the hazelnut and almond flours on the parchment-lined baking sheet. Toast in the oven for 5 to 6 minutes, or until the flours are a light golden brown and the aroma fills the room. Let cool to room temperature.

When the nut flours are cool, sift them along with the cornstarch, cinnamon, cardamom, and cloves into a large bowl.

Put the whole eggs, egg yolks, sugar, vanilla, orange zest, and lemon zest in a stand mixer fitted with a whisk attachment. Whip at high speed until the mixture triples in size. (This can take as long as 15 minutes. Be sure your eggs are at room temperature when you start, as cold eggs will reach only half the volume needed.)

Reduce the mixer to low speed and gently mix in the flour-cornstarch mixture, combining just until everything comes together. Take care not to overmix the batter or it will deflate. Gently scrape the batter into the prepared cake pan, filling it 2/3 full. (If you have excess batter, pour it into a smaller pan that you’ve prepared in the same way as you did the first pan.)

Bake the cake for 10 minutes, or until a light golden brown crust forms on the top and the cake begins to visibly rise. Rotate the pan 180°, being sure not to open the oven door until you see that your cake has risen properly and has a very light golden layer at the top. If you try to rotate the pan while the cake is still raw, it could deflate.) Bake for another 10 to 20 minutes, until the top of the cake is golden brown, the sides are pulling away from the pan, the surface bounces back when lightly touched with your fingertips. Also, a paring knife inserted straight into the center of the cake should come out clean and hot to the touch. (The baking time will vary greatly from oven to oven and depending on how frothy your batter is, but figure close to 30 minutes total baking time.)

When the cake is done, remove it from the oven and place the pan on a wire rack to cool to room temperature, 15 to 20 minutes. When the cake is cool to the touch, use an offset spatula to loosen the outside of the paper lining from the pan. Invert the cake onto a plate or a baking sheet and then gently shake to release the cake from the pan. Remove the paper lining from the cake and invert it again onto a plate or baking sheet so that the cake is right side up.

The cake is best enjoyed right then, still warm to the touch, for the full nutty, spicy flavor, although it can be stored in an airtight container in a cool, dry place for up to 3 days.

Print RecipeBuy the Sweet Alchemy cookbook

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Recipe Testers' Reviews

I'm not one to casually toss around Oh My Gods, but OMG, is this spiced nut cake recipe good! Rich with eggs and nut flours, yet light due to the serious whipping of the meringue, this simple spiced spin on a French dacquoise is a total winner. Do yourself a favor and buy the almond and hazelnut meal (I always have some in my fridge) rather than grind it yourself. That allows you to have the mirliton in the oven in just 15 minutes. It’ll be the fastest—and easiest—fancy cake you'll ever make. The only caveat I have to share is this: It could be that I overwhipped my meringue (zut alors!) or the fact that I had a slightly smaller pan than called for (a 9-inch rather than a 10-inch round), but when I had filled the pan about 2/3 full I still had LOTS of batter left. I quickly prepped a 2nd pan and baked a smaller cake. I’m so glad I did because it would have been a shame to waste any of this deliciousness. The original cake filled to about 2/3 of a 9-inch cake pan cooked in exactly 20 minutes. I served it to rave reviews with a topping I made of equal parts mascarpone and dulce de leche, which I then lightened with an unsweetened chantilly—just a dollop did the trick with a few fresh raspberries for color. Any leftovers are brilliant straight-up the next morning with coffee or tea. I will make this cake again and again and again…and you should, too.

This spiced nut cake recipe is light and deliciously...spicy. In spite of all the steps, it's actually easy to make. I found that my mirliton was darkening on the sides before the center was lightly golden, so I used an aluminum foil circle with the center cut out to cover the edges during the rest of baking. Although I followed the recipe in terms of ingredients and process, I used nonstick spray and parchment paper along with a springform pan rather than a regular pan, which allowed me to take the cake out of the pan without having to pass it back and forth. There was no deflation of the cake. One potential issue is that the texture is extremely crumbly and made a huge mess when it was cut. I served the cake with macerated fresh berries. There are many other types of nut flours and I could see varying the flavor of the cake based on the flavor of the nut flours or flavorings (i.e., switching out the vanilla and citrus).

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