Advocaat cake

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Easter is slowly approaching, and in Poland this means it's time for Bundt cakes, festive shortbreads and all kinds of cheesecakes. Today we'll look into the first of those, and we'll prepare an Advocaat cake. It's a simple and quick to make cake that stays fresh for a long time.

The cake comes out incredibly fluffy, moist and it almost melts in your mouth. There is the faintest aroma of egg liqueur, and the cake is not too sweet, which makes it a perfect festive dessert. I guarantee you'll reach for the next slice!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (baking tin with a chimney, 22 cm in diameter)

  • 150 g (~1 cup) wheat flour
  • 100 g (~2/3 cup) cornstarch
  • 1.5 tsp baking powder
  • 4 large eggs
  • 200 g (~1 cup) sugar
  • 1 tbsp vanilla sugar
  • 200 ml egg liqueur
  • 200 ml vegetable oil
  • Icing sugar, to decorate

Method

  1. Sift 150 g wheat flour, 100 g cornstarch and 1.5 tsp baking powder through a fine sieve to remove any lumps. Stir through the dry ingredients shortly with a whisk, only until they get evenly distributed, and set them aside for a moment.
  2. Pour 4 large eggs into a separate, large bowl. Add 200 g fine white sugar and 1 tbsp vanilla sugar. If you don't have vanilla sugar at hand, you can use vanilla extract or vanilla paste instead. In that case, I'd add them later, together with liqueur and oil. Beat the contents of the bowl with an electric mixer until light and fluffy, and until sugar dissolves completely. I recommend starting at low mixer speed and turning it up gradually as eggs increase in volume. 
  3. Once you've got the right texture add 200 ml egg liqueur to the batter. Do it slowly, in a thin trickle, while continuing to mix the batter at medium-high speed. Take your time with the liqueur. If you add alcohol too quickly, or too much of it at once, it can curdle your batter.
  4. Add 200 ml vegetable oil in the same way: slowly, in a thin trickle, while mixing the batter at medium-high speed. This way the batter should become uniform, lightly shiny and emulsified. Once you've added all of oil continue mixing for 30 seconds, ensuring everything combined nicely.
  5. Add dry ingredients to the batter. Do it slowly, a few tablespoons at a time, and incorporate flour into the batter with a silicone spatula. Using a spatula will make it much harder to overmix the cake or remove too much air, and our ready cake will remain light and fluffy.
  6. Pour the batter into a greased baking tin with a chimney covered in breadcrumbs, 22 cm in diameter. Batter should be fluid enough to easily spread in the baking tin.
  7. Bake the cake in an oven preheated to 180 deg C, no fan, for around 50 minutes, until a wooden skewer inserted into the thickest part of the cake comes out clean. If the top of the cake browns too quickly, cover it with a piece of baking paper. After 50 minutes take the cake out of the oven and set aside, still in the tin, for 15 minutes, to cool slightly. Take the cake out of the tin next and cool it completely.
  8. After about one hour, decorate the cake with icing sugar, icing or chocolate glaze.
  9. Enjoy!

Approximate nutritional value

100 g

  • 372 kcal
  • Carbs: 42 g  
  • Fat: 19 g
  • Protein: 5 g
  • Fibre: 0 g

1 slice (recipe makes 16 slices)

  • 262 kcal
  • Carbs: 30 g
  • Fat: 14 g
  • Protein: 3 g
  • Fibre: 0 g

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