Eggnog almond cake with eggnog glaze

Ingredients for 1 servings:

• 140 g sugar
• 2 eggs
• 120 ml oil
• 1 pinch of salt
• 1 tbsp vanilla sugar
• ½ tsp cinnamon
• 150 g flour
• 1 tsp, heaped baking powder
• 3 tbsp almonds, ground
• 110 ml eggnog
• Fat and flour for the mold
• 100 g powdered sugar
• 2 ½ tbsp eggnog
• 1 handful of hazelnut brittle

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

In a mixing bowl, beat the sugar and eggs until fluffy. Then pour in the oil, add a pinch of salt, vanilla sugar, and cinnamon, and mix well. Mix the flour with the baking powder and stir in alternately with the eggnog. Finally, stir in the ground almonds. Pour the batter into a greased and floured small loaf pan. Bake the cake in the lower third of the oven in a preheated oven at 175°C (top/bottom heat) for about 45 minutes. After baking, let the cake rest for about 10 minutes with the oven turned off and open. Then remove the cake from the pan. For the eggnog glaze, mix 100g of powdered sugar with enough eggnog until smooth and creamy. Tip: The amount of eggnog depends on the consistency of the liqueur. Homemade eggnog is usually thicker, so you’ll need a little more. Store-bought eggnog is a bit thinner, so you’ll need a little less. You’ll just have to experiment to determine how much liqueur you can use for the icing. My personal guideline is 2-3 tablespoons of liqueur. Spread the icing on the still-warm cake and garnish with some hazelnut brittle.