Spice cake

Ingredients for 1 servings:

• 250 g butter or margarine, soft
• 250 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 tsp, leveled cinnamon powder
• 1 pinch of nutmeg, freshly grated
• 1 pinch of cardamom powder
• 1 pinch of salt
• 5 m.-sized eggs
• 250 g wheat flour
• 2 tsp, leveled baking powder
• 10 g cocoa
• 100 g almonds, ground
• 200 g powdered sugar
• 1 tsp, leveled cinnamon powder
• 3 tbsp water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Grease the bottom of a 26cm springform pan. Cream the butter or margarine in a mixing bowl using the whisk attachment of a hand mixer until light and fluffy. Gradually add the sugar, vanilla sugar, spices, and salt, stirring until smooth. Beat in each egg on high for about 1/2 minute. Mix the flour with the baking powder and cocoa powder and stir in briefly on medium speed in two batches. Finally, briefly stir in the almonds. Pour the batter into the prepared springform pan and smooth it out. Bake in the preheated oven on the middle rack for about 45 minutes. Remove the cake from the oven and let it cool in the pan. Then remove it from the pan. Toast the flaked almonds in a pan until golden brown, then let it cool. For the glaze, mix the icing sugar and cinnamon well, sift them, and mix with the water. Cover the cake with the glaze. Immediately afterwards, sprinkle the browned almonds on the top edge and then let the icing set.