Tyrolean nut cake

Ingredients for 1 servings:

• 200 g butter
• 250 g sugar
• 6 egg whites
• 6 egg yolks
• 250 g almonds or nuts (half finely and half coarsely ground)
• 200 g chocolate shavings, dark
• 125 g flour
• 1 tsp baking powder
• some lemon zest
• 1 tsp cinnamon powder
• e.g. apricot jam, for apricoting
• Cake icing, (chocolate), dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

juicy and spicy – also delicious as muffins or mini muffins

Cream the butter, sugar, and egg yolks until fluffy. Mix the spices, almonds/nuts, flour, and baking powder and stir in. Beat the egg whites until stiff and gently fold in, then add the chocolate. Grease a Bundt pan, pour in the batter, and bake at 180–200°C for 1 hour. Alternatively, use mini muffin tins and bake at 180°C for about 15 minutes; regular muffins take about 25 minutes. If desired, sprinkle the cake with apricot jam while it’s still hot and cover with dark chocolate icing once it’s cooled. Bake the cake at least 1–2 days before serving; freezing is ideal. Refrigeration is recommended.