Ingredients For 1 baking tray
For the cake:
- 150 g canola or sunflower oil
- 6 large eggs
- 250 g sugar
- 200 g all-purpose flour
- 1 packet baking powder
- 100 g cornstarch
- 200 g hazelnuts (ground)
- 2 tsp cinnamon
- 1 tsp unsweetened cocoa
- A pinch of ground cloves
- A pinch of ground nutmeg
- 200 g finely grated dark chocolate
- 60 g candied lemon peel (zest)
- 60 g candied orange peel
- A generous splash of STROH 80
For the rum glaze:
- 200 g icing sugar
- 3 tbsp STROH 80
- 2 tbsp water
Preparation
- Finely chop the candied lemon and orange peel (or blitz briefly in a food processor). Preheat your oven to 180 °C (top & bottom heat).
- In a bowl, whisk together flour, baking powder, cornstarch, ground hazelnuts and all the spices (cinnamon, cocoa, cloves, nutmeg).
- In a separate large bowl, beat the oil, eggs and sugar until light and fluffy. Gradually fold in the dry mix.
- Stir in the grated chocolate, citrus peel and finish with a generous splash of STROH.
- Spread the batter evenly on a baking tray lined with parchment (approx. 30×40 cm / 12×16 inch). Bake 25–30 min and check with a toothpick until cooked through.
- Mix powdered sugar, STROH and water until smooth. Spread the warm glaze over the cake and let it set.
- Once the glaze has dried, cut into roughly 5×5 cm squares.
Recipe & Picture Credits: Celine – hefewürfel
