Spice cake Haldis

Ingredients for 1 servings:

• 8 tbsp oil (e.g. corn oil, rapeseed oil)
• 150 g raw cane sugar
• 3 large eggs
• 100 g spelt flour, 630
• 50 g cornstarch
• 2 tsp, leveled baking powder
• 1 tsp cinnamon powder
• ½ tsp clove powder
• Allspice, ground, 1/3 tsp
• 1 pinch of nutmeg
• some tonka bean(s), grated
• 75 g almond(s), chopped
• 1 tsp lemon zest, freshly grated or ground
• 1 tsp orange peel, freshly grated or ground OR:
• 60 g candied orange and lemon peel, mixed
• 100 g chocolate, dark, grated
• 100 g powdered sugar
• 3 tbsp liqueur, thick (possibly homemade)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Oil cake, dairy-free, without butter,

Mix the oil and raw cane sugar, then add the eggs one at a time, beating each egg for half a minute. Mix the flour with the baking powder and spices and add to the egg mixture. Briefly stir in the flour until well moistened. Fold in the almonds and, if you like, you can also fold in the chocolate. Pour the batter into a suitable pan and bake the cake at 180 degrees Celsius for about 25 minutes. Do the skewer test. Make a glaze from the powdered sugar and liqueur and spread it on the still warm cake. The glaze can also be made with a little fruit juice or water if you want it to be alcohol-free. In a 26cm round pan, the cake will be about 2-3 cm high. For an 18cm pan, the quantity can be halved using 2 small eggs.