Summary

Ingredients

• 200 g dextrose, possibly a little more, to taste
• 180 g butter or mararine
• 120 g flour
• 5 egg (s)
• 170 g hazelnuts or almonds, round
• 0.5 ½ pack baking powder or tartar baking powder
• 1 dash rum, to taste
• Fat for the shape
• Flour or nuts for the mold

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Instructions

1. Preheat the oven to 170 ° C. Put all ingredients in a bowl (always take half a shot glass from the rum) and mix well. Put the dough in a greased and floured form (you can use ground nuts instead of the flour).
2. Bake at 170 ° C on the middle rack for approx. 40 - 50 minutes. Make a chopstick test. Let the cake cool before turning it out of the pan.
3. Tip: The dough is also suitable for muffins or cakes in a glass (shelf life is approx. 3 months).
4. If you add cocoa powder and some milk, you get a very tasty chocolate and nut cake.
5. I also made a fructose-free topping and coated the cake with it.