There’s a new Cake in Town

Happy Easter-Monday blogland – I hope all of you are safe, well and healthy!
The current situation still feels wierd to me – being stuck at home because of a pandemic besides going to buy groceries or go for a walk, that’s something none of us imagined would happen.
I’ve been at home by myself (and the two fluffies) since March 12th – at first I was sick for 2 days and then after the weekend, on March 16th our government basically put us in a safetly lockdown.
So today marks day 32 of me being in my little bubble and no real human interaction…
And I’m not a religious person, but maybe Easter can mark a point of change for all of us – maybe people finally understand what’s going wrong and that this is a wake-up call, cherish your loved ones, be humble and kind.

But anyways – what I wanted to share with you today is something I have not done in a loooong time, but since I was out of ideas on what I wanted to do, I decided to bake a cake and from now on, if I make something that turns out nice – maybe i’ll share it =)

Almond Cake with Chocolate Drops

And here is the recipe:

  • 1 Cup of Vegetable Oil – I normally use Rapeseed Oil
  • 1 Cup of Whole Milk
  • 1 Pack of Vanilla Sugar (8 grams = .3 oz)
  • 1 Pack of Baking Powder (15 grams = .6oz)
  • 3 Eggs, medium Size
  • 250 grams of white Sugar, finely granulated (8.8 oz)
  • 250 grams of white all purpose Flour (8.8 oz)
  • 200 grams of finely granulated Nuts (Almonds, Hazelnuts, Walnuts) (7 oz)
  • additional Oil and Flour to prepare the Cake Form
  • optional: 100g Chocolate Drops (3.5 oz)

Prepare a spring form by coating it with a thin layer of oil and sprinkle it with flour, preheat the oven (top and bottom heat) to 180°C (360°F).
In a small bowl mix flour and baking powder – set aside.
In another small bowl whisk the egg whites to stiff peaks – set aside.
In a big bowl – mix oil, milk, vanilla sugar, egg yolks, white sugar, nuts and chocolate drops together.
Shake the flourmix through a fine sieve and mix it into the rest of the batter.
Finally – fold in the egg whites carefully, try to keep the batter as light and fluffy as possible.
Pour everything into your form and bake the cake on the middle rack of your oven for 45-60 minutes.

Enjoy! Hugs, Lia

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