This cake is a light sponge flavoured with a generous slug of Advocaat. It tastes custardy and I got a very subtle hint of alcohol, but in truth, none of the other eaters did.
Any cake containing so much Advocaat and then a further 5 eggs could never claim to be healthy but – if it helps assuage your guilt – there’s no butter. Wahoo! Diet cake!!!! A bit of the Advocaat seemed to settle at the bottom of the cake, as you'll see in the next picture. Not sure why that happened but it didn't spoil either the taste or texture so don't worry if it happens to you:
This is a cracking cake to enjoy with a cup of tea, but I think you could also jazz it up with some cream and maybe some fruit for a dessert. Either way, I think you’ll like it!
250g icing sugar
1 teaspoon vanilla extract
250ml vegetable oil
250ml Advocaat (I used Warninks)
125g plain flour
1 ½ teaspoons baking powder
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 20cm round springform tin with baking paper – ideally use an all-in-one liner as the batter is extremely runny.
- Whisk together the eggs, icing sugar and vanilla until they have combined and thickened slightly.
- Keeping the whisk running, gradually add the oil and Advocaat.
- Sift the flour, cornflour and baking powder into the wet ingredients and whisk until well combined and there are no lumps.
- Pour (it will be very runny) into the prepared tin and bake for approximately 1 hour or until a skewer inserted into the cake comes out cleanly. Mine took just over the hour – but only just.
- Leave to cool in the tin until you can safely handle to remove. Leave to cool completely on a wire rack.
- Bask in the glory of the wonderful thing you have made.