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Sponge cake – seed cake

updated

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Ingredients for 1 servings:

  • 5 eggs
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 250 g margarine or rapeseed oil
  • 200 g whole grain flour
  • 50 g cornstarch
  • 1 ½ tsp baking powder
  • 1 jar eggnog
  • 2 tbsp rum
  • 100 g hazelnuts, ground
  • 100 g chocolate sprinkles
  • 50 g almond sticks
  • 70 g sunflower seeds
  • 30 g flaxseed
  • Fat for the mold
  • 80 g sesame seeds for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Grease a cake pan and sprinkle with sesame seeds. Mix the remaining ingredients into a batter and pour it into the pan. Bake at 160°C (convection oven) for about 60 minutes. Do the toothpick test.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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