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Intoxicated Moor

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Ingredients for 1 servings:

  • 250 g butter
  • 300 g sugar
  • 3 eggs
  • 250 g hazelnuts
  • 1 tsp cinnamon
  • 2 tbsp cocoa powder, heaped
  • 5 tbsp rum
  • 150 g flour
  • ½ pack of baking powder
  • ½ cup(s) milk
  • Cake icing
  • Pistachios

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sponge cake, simple, quick and very tasty.

Prepare a sponge mixture from the listed ingredients. Pour the batter into a bundt pan (not too large) or a loaf pan and bake at 160 degrees Celsius for 60-70 minutes. Cover with chocolate or hazelnut glaze and sprinkle with pistachios. The cake can be prepared a day or two in advance – it will improve if it sits a little!

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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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