John Myers
Ingredients for 1 servings:
- 6 eggs, separated
- 50 g cane sugar
- 50 g cane sugar
- 100 g corn, ground +
- 2 cm cinnamon, ground +
- Grind 1 clove(s) together
- 50 g cornstarch (Mondamin)
- 50 g cocoa powder, not instant
- 80 g almonds, chopped
- 2 pinches of salt
- 2 cl rum, 54%
- 80 g margarine, unhydrogenated / butter, melted
- Cake icing, pistachios
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free + dairy-free
Preheat oven to 200°C. Beat egg whites with a pinch of salt until frothy and add 50g of sugar until stiff peaks form, set aside. Beat egg yolks with a pinch of salt and 50g of sugar until frothy, add 2cl rum. Melt butter, add to the egg cream when cooled and mix. Mix flour, spices, cocoa powder, and almonds into the egg cream and mix. Mix in the stiff peaks with a wooden spoon. Pour into a 24cm loaf pan lined with baking paper, smooth the surface, and bake in a preheated oven at 200°C for approx. 55 minutes. Test with a fork. Allow to cool and decorate with glaze and pistachios.
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