Sponge cake with nut crumble and Marsala

Ingredients for 1 servings:

• 100 g natural yogurt
• 100 g margarine or butter
• 4 eggs
• 130 g sugar
• 400 g flour
• 3 tsp baking powder
• 75 g Marsala or Madeira
• 50 g flour
• ¾ tsp cinnamon powder
• 50 g almonds, ground
• 75 g walnuts, chopped
• 75 g sugar
• 75 g margarine or butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

quick, juicy, for nut fans

Line a 30 cm long loaf pan with baking paper. For the batter, mix the yogurt, margarine/butter, eggs, sugar, flour, baking powder, and Madeira/Marsala until smooth, then pour into the loaf pan and level the surface. Preheat oven to 180°C (top/bottom heat) or 160°C (fan oven). For the crumble, put the flour, cinnamon, ground almonds, chopped walnuts, sugar, and butter/margarine in a bowl. Knead into crumbles with your hands and spread over the cake, pressing them into the mixture. Using margarine instead of butter will make the crumble a little more crumbly. Bake the cake on the middle rack for about 50 minutes and test the doneness with a skewer. Let it cool completely on a wire rack. Serve with butter if you like.