Moist eggnog cake from the tray

Ingredients for 1 servings:

• 4 eggs
• 250 g sugar (including a packet of vanilla sugar to taste)
• 250 g oil, neutral (e.g. sunflower oil)
• 250 g flour
• 1 packet of baking powder
• 250 ml egg liqueur
• Cocoa powder or sprinkles or Smarties or chocolate pieces

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

always different, e.g. as brownies, with sprinkles, with Smarties

Preheat oven to 200°C (180°C fan-assisted). Beat eggs, sugar, and oil until frothy, add flour, baking powder, and advocaat, and mix to form a smooth batter. Pour into a baking dish (approx. 35 x 25 cm) lined with baking paper or onto a baking tray (this will prevent the cake slices from being as tall). Place in the preheated oven and bake on the middle rack for about 15 minutes (depending on how full the cake is) until the cake has reached a nice light brown color and the batter no longer sticks to a wooden tester. Variations: Fold chocolate pieces, sprinkles, or a few spoonfuls of cocoa powder (cocoa powder) into the batter, or after 5-10 minutes of baking (when the batter has set slightly), sprinkle with any decoration you like (e.g., mini Smarties, sprinkles). Alternatively, you can of course also drizzle chocolate coating over the cake after baking. Cut into 24 equal slices, preferably while the cake is still slightly warm, and let it cool completely. This cake makes a great brownie to take to a picnic. The cake will easily keep for two days in an airtight container without losing its moistness.