Summary

Ingredients

• 100 g chocolate (block)
• 1 lemon (s), untreated
• 5 egg (s)
• 125 g butter, or mararine
• 200 g suar
• 1 tablespoon coffee powder, soluble
• 1 teaspoon cinnamon
• 1 pinch clove powder
• 1 pinch cardamom
• 0.5 ½ bottle rum flavor
• 150 grams flour
• 1 packet baking powder
• 150 g almond (s), round
• 2 Table spoons milk
• Fat, for the shape
• 100 g powdered suar
• Hazelnuts, for sprinkling

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Instructions

1. Finely chop the chocolate. Wash the lemon with hot water, rub dry and finely grate the peel. Halve the lemon and squeeze one half. Separate eggs. Beat the fat and sugar until frothy. Gradually stir in the egg yolks. Add chocolate, lemon peel, coffee, spices and rum flavor and stir in. Mix the flour, baking powder and almonds and stir in with 2-3 tablespoons of milk if necessary. Beat the egg whites until stiff and fold carefully into the batter in two portions.
2. Pour the dough into a greased loaf pan (25 or 30 cm long) and smooth it out. Pre-bake in a preheated oven at 175 degrees (convection) for approx. 10 minutes. Then switch down to 150 degrees (convection) and bake the cake for another 45-50 minutes.
3. Let the cake cool down a bit and remove from the edge. Fall on a grate. Let cool down. Mix the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Brush the cake with it. Sprinkle with roughly chopped nuts.
4. The cake is fresh and juicy for a few days, so it won`t dry out that quickly.