Frisian Spice Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 5 egg yolks, (size M)
- 5 egg whites, (size M)
- 220 g suar
- 3 tablespoon rock sugar (Grümmel), finely crushed, brown
- 1 pinch (s) salt
- 125 g flour
- 200 g nuts, round
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon
- some mace
- some cardamom
- 200 g block chocolate, dark, cut into pieces
- 1 tablespoon rum, brown
- 0.5 ½ lemon (for zest + juice)
Print Recipe
Pin Recipe Instructions
- For a loaf pan:
- Separate the 5 eggs. Let the egg whites slide into a tall mixing bowl and beat with the pinch of salt until stiff. Refrigerate.
- Prepare the juice and zest of half a lemon.
- Cut 200 g dark chocolate into small pieces with a knife (do not rub).
- In another bowl, mix the flour with the baking powder, the ground nuts and the spices.
- In a large mixing bowl, stir the butter and sugar with the mixer until foamy, gradually work in the 5 egg yolks. Stir in the lemon juice from half a lemon and the lemon zest; also about 1 tablespoon of brown rum. Stir in the chocolate chips and only at the very end fold in the egg whites loosely with a wooden spoon.
- Immediately pour the dough into a prepared loaf pan and bake in the preheated oven for approx. 1 hour at 180 ° C.
- Let the cake cool in the tin and only then turn it out onto a cake plate. If you like, you can dust the finished cake with powdered sugar or cover it with a chocolate icing.
- Tip:
- The spice cake should have 1 - 2 days to steep so that the flavors can develop nicely.
- The grump gives this cake a nice crunch as it doesn`t melt during baking.
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