John Myers
Ingredients for 1 servings:
- 300 g butter
- 200 g marzipan paste
- 150 g cane sugar
- 1 tbsp vanilla sugar
- 5 eggs
- 50 g hazelnuts, chopped
- 500 g wholemeal spelt flour
- 1 tbsp baking powder
- 200 ml milk, approx.
- 100 g cocoa powder
- 50 g dark chocolate, melted
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
Healthy can also be delicious
Using a hand mixer, mix the room-temperature butter in small pieces with the crumbled marzipan until smooth. Stir in the sugar, vanilla sugar, and eggs alternately, stirring evenly. Thoroughly mix the flour with the baking powder. Sift over the batter and mix alternately with the milk until a soft batter forms. Pour half of the batter into a second bowl and stir in the chopped hazelnuts. Mix the other half of the batter with the melted chocolate, sifted cocoa powder, and a splash of milk until the batter reaches the right consistency. Drop both batter halves in large dollops into a greased and floured ring tin and spread evenly. Bake at approximately 160°C fan/180°C top/bottom heat for approximately 60 minutes. Do the skewer test.
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