Rum nut cake in chocolate

Ingredients for 16 servings:

• 150 g hazelnuts, roasted, ground
• 100 g hazelnuts, finely chopped
• 275 g butter, soft
• 175 g sugar
• 1 tbsp vanilla sugar
• 4 eggs
• 200 g flour
• 1 tsp, leveled baking powder
• 5 tbsp rum, for soaking
• 4 tbsp jam (apricot jam) for apricoting
• 3 tbsp water
• 100 g dark chocolate
• 10 g palm fat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the softened butter with the sugar and vanilla sugar until fluffy, then gradually add the eggs and mix well. Fold in the sifted flour mixed with the baking powder, followed by the nuts. Pour the batter into a greased 30 cm loaf pan. Bake at 180 degrees Celsius for about 50 minutes (test with a skewer). While the cake is still hot, pierce it several times with a knitting needle or wooden skewer and soak it in the rum. To make the apricot jam, strain the jam through a sieve, bring to a boil with the water, and spread it over the cake. Let it dry. For the glaze, melt the broken chocolate with the coconut oil, glaze the cake with it, and let it dry. The cake tastes especially good when it’s left to stand for 2 or 3 days!