Orange-spiced Advent cake

Ingredients for 1 servings:

• 150 g butter
• 200 g sugar
• 5 egg yolks
• 2 cl orange liqueur
• 1 pinch of salt
• 2 tsp cinnamon powder
• 1 tsp gingerbread spice
• 200 g almonds, ground
• 100 g candied orange peel
• 80 g breadcrumbs
• 5 egg whites
• 3 tbsp orange liqueur
• 5 tbsp orange marmalade
• 150 g chocolate glaze or couverture

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with alcohol

Finely chop or slice the candied orange peel. Beat the egg whites until stiff. Cream the butter until fluffy, then add the sugar. Gradually beat in the 5 egg yolks. Then beat in the liqueur, salt, spices, almonds, chopped candied orange peel, and breadcrumbs. Loosely fold the beaten egg whites into the batter. Preheat the oven to 180°C (top/bottom heat). Pour the batter into a 24cm springform pan that has been greased or lined with baking paper and bake in the preheated oven for about 35 minutes. Baking times may vary depending on the oven; do the skewer test. Remove the cake from the oven and let it cool completely. Depending on how tall the cake is, cut it in half once or twice crosswise. Drizzle the individual layers with orange liqueur, spread with orange marmalade, and put back together. Glaze the Advent cake with liquid chocolate icing or coating and decorate as desired, e.g. For example, garnish with colorful sprinkles, finely chopped candied orange pieces or apricots, or whatever you fancy. It’s best to bake the cake a few days before serving and let it chill until well-seasoned.