John Myers
Ingredients for 1 servings:
- 6 eggs
- 250 g margarine or butter
- 375 g sugar
- 250 g flour
- ½ pack of baking powder
- 200 g nuts, ground
- 1 cup of cold coffee
- 2 tbsp cocoa
- 3 packets of powdered sugar
- 12 tbsp lemon juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
not Christmassy, with coffee, cocoa and nuts, for 12 pieces
Preheat oven to 175°C. Line a baking sheet with parchment paper. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks, butter, and sugar until fluffy. Mix the flour with the baking powder and gradually add it, alternating with the coffee. Then stir in the cocoa and nuts. Finally, fold in the beaten egg whites. Pour the batter onto the baking sheet and gently smooth it briefly. Bake for approximately 30-40 minutes. After baking, mix 3 packets of powdered sugar with approximately 12 tablespoons of hot lemon juice to create a nice glaze. Pour this over the cake and spread it evenly. I always pour the glaze over the warm cake, which makes it easier to spread. Let cool. Feel free to vary the recipe—I sometimes use ground almonds instead of nuts. If you don’t like lemon glaze, you can also use plain sugar glaze. Or for a Christmassy twist, simply mix it with cinnamon.
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