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Ant cake with arrack

updated

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Ingredients for 1 servings:

  • 200 g butter, room temperature
  • 250 g raw cane sugar
  • 4 eggs
  • 1 pinch of salt
  • 1 tsp orange zest
  • 500 g spelt flour type 630
  • 1 baking powder
  • 50 ml arrack
  • 100 ml cream
  • 2 handfuls of cranberries, dried
  • 150 g chocolate, in pieces
  • n. B. chocolate icing
  • Fat and breadcrumbs for the form

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

batter

Cream room-temperature butter with raw cane sugar, eggs, salt, and orange zest until light and fluffy, until the sugar has dissolved. Combine the flour, baking powder, arrack, and cream to form a heavy batter. Stir in the cranberries and chocolate chips and pour the batter into a greased and crumbled ring or bundt cake pan. Bake in a preheated oven at 175°C (top/bottom heat) for approximately 45-50 minutes. Test with a skewer for doneness. Once cooled, cover the cake with chocolate icing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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