Summary

Ingredients

• 300 g butter or mararine
• 300 g suar
• 4 egg (s)
• 1 packet baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 450 g flour
• 2 tablespoon, heaped cocoa
• 0.5 teaspoon ½ cinnamon or gingerbread spice
• Almond (s), raisins, chopped nuts and orange peel, as desired

For the glaze:

• 6 tablespoon, heaped cocoa powder
• 6 tablespoon, heaped powdered sugar
• 6 tablespoon milk
• 1 cube palm fat (hard fat)
• 1 egg (s)

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Instructions

1. Beat the soft margarine (or butter) with sugar and eggs until frothy. Then add baking powder, baking soda, flour and sour cream and knead the dough well for about 3 minutes. Add the remaining ingredients and knead the dough briefly again.
2. Place the dough on a baking sheet lined with baking paper, smooth it out and bake at 150 ° C for 15-20 minutes.
3. The icing on the cake is of course the chocolate icing. To do this, mix cocoa, powdered sugar and milk together and heat gently. Dissolve a cube of hard fat and add to the chocolate mass. When everything has cooled down enough that the egg cannot coagulate, add the egg to the mixture. Spread the icing on the cake.
4. Tip:
5. For the amount of ingredients such as almonds and raisins, I recommend using the size of the packaging of the orangeat (8 x 5 x 5 cm) as a guide. I have had good experiences with using one pack size of each desired ingredient.