Summary

Ingredients

For the dough:

• 250 g flour
• 100 g suar
• 240 ml milk
• 3 egg (s)
• 120 ml oil, (walnut oil)
• 120 g jam, (orane jam)
• 2 teaspoons vanilla extract, or vanilla flavor
• 2 teaspoons gingerbread spice
• 1 tablespoon baking soda
• 1 tablespoon cocoa powder

For the glaze:

• 200 g powdered suar
• 1 tablespoon lemon juice
• 3 tablespoon water, warm or
• Couverture

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Instructions

1. Mix the flour with baking soda, gingerbread spices and cocoa powder. Beat the eggs with the sugar until frothy, then add the oil, vanilla extract and jam. Gradually stir in the dry ingredients. Finally stir in the milk. This creates a very liquid dough.
2. Pour the dough into a bread pan (21 x 11 x 7 cm) lined with baking paper and bake in the preheated oven at 160 ° for 40 minutes. Then set the temperature to 190 ° and bake for another 15-20 minutes, until no more dough remains stuck to a wooden stick.
3. Let the cake cool down on a wire rack for about 5 minutes, then turn it out of the tin and remove the baking paper. After cooling down completely, arrange on a serving platter.
4. Mix the ingredients for the lemon glaze together and brush the cake with them, alternatively cover the cake with melted couverture.