Marbled almond cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 2 tbsp rum
• 2 tbsp milk
• 300 g wheat flour
• 2 tsp, dried baking powder (6 g)
• Fat for the mold
• 150 g ground almonds
• 3 tbsp milk
• 100 g dark chocolate
• some coconut oil
• 21 almonds, whole, peeled or flaked

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 175-200°C (top/bottom heat). Grease a 26cm round cake tin. Cream the butter until smooth and gradually add the sugar and vanilla sugar. Add the eggs, rum, and milk. Sift the flour and baking powder together, then stir in a tablespoon at a time. Pour about half of the batter into the springform pan. Stir the ground almonds and milk into the remaining batter. Pour the almond batter onto the light-colored batter and fold it in with a fork. Bake for about 50 minutes. Let cool slightly and then turn out onto a wire rack. Melt the chocolate with a little coconut oil in a water bath, brush the cake with it, and decorate with the almonds.