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  • Candied Red & Green Cherries 4units each, Lemon Diced Peels 70g, Walnuts 70g, Lemon & Orange Strips 4units each, Cocoa Powder 3tbs, Corn Flour 300g, Icing Sugar 300g, Eggs 2L, eggs Butter 150g, Butter Milk Apint, Bicarbonate 1tbs, Chocolate Liquor Acup, Red Colour 2tbs, Wipped or cheese Cream+icing sugar to cover the cake to fill, Salt Apinch.
  • Recipe: Beat the butter at room temperature, add the icing sugar & beat again.• Add first one egg to the mixture, beat, then the other egg.• Mix the flour, the cocoa powder & the baking powder together. Sieve. Add salt.• In a different bowl put the milk & add the colouring, mix until it becomes a red mixture.• Add 1/3 of the flour mixture and 1/3 of the mixture of milk to the first bowl of butter and sugar. Stir it in, & once mixed, add the remaining thirds.• Put half of the mixture in an 18 cm diameter mould with a few broken walnuts. Bake at 180C.• After a while, prick the sponge cake to see if it is done, the stick should come out dry. Leave to cool & remove from the mould. Put the other half of the mixture in the oven and do the same.• In a small bowl, put 2/3 water, 1 spoonful of sugar & 2 spoonfuls of chocolate liqueur, mix until the mixture is completely homogeneous. Soak the two sponge cakes well with this mixture.• Put cream cheese with sugar on the top of one of the sponge cakes, & once done put the other sponge cake on top. Cover the cake with more cream cheese with sugar.• Decorate with red & green glazed cherries, dried glazed orange rings, lemon & orange glazed strips & lemon diced cubes!
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We are Nutty Delights: Dublin’s first and only nuts and dried fruit retailers. We are a family-owned business and we specialize in the sale and distribution of gourmet nuts, dried fruits, and nut products. As a brand and company, our objective is to provide top of the range nut and dry fruit foods that are tasty, nutritious, and accessible to the public, while also working to reduce our carbon footprint by becoming Dublin’s first-ever permanent zero-waste store at the time of establishment.

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