John Myers
Ingredients for 1 servings:
- 3 eggs
- 170 g sugar
- 130 g rapeseed oil
- 100 g natural yogurt, 3.5% fat
- 50 g arrack
- 1 packet of vanilla sugar
- ½ bottle of flavoring (arrack baking flavor)
- 280 g wheat flour or spelt flour type 630
- 1 packet of baking powder
- A little arrack for spreading (approx. 1/2 shot glass full)
- 3 tbsp arrack for the topping
- 150 g powdered sugar
- possibly butter and flour for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes
Quickly stirred loaf cake with alcohol, also suitable for spelt flour
Whisk the eggs and sugar in a bowl. Then add the oil, yogurt, arrack, vanilla sugar, and arrack flavoring and continue whisking. Mix the flour with the baking powder, sift it onto the batter, and stir thoroughly until smooth. Line a loaf pan with baking paper or thoroughly butter and flour. Bake in a preheated oven at 170-175°C (top/bottom heat) for about 55 minutes. Once cooled, brush the cake thinly with arrack on top and sides. Whisk the arrack and powdered sugar together to form a thick glaze and spread it over the cake.
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