Today with egg liqueur!

It’s happening.

Currently I’m in Australia and the first guest post for my nearly 3 months abroad is online.

I can’t promise anything, but I’ll try to post one or two articles with updates to my journey. On Facebook, Instagram and Snapchat you will definitely be updated with photos! 🙂

Today’s post is from the lovely Anja of Meine Torteria. I already had her as a guest here several times and I’m very happy that I can welcome her today on Baking Avenue!  

 

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Hello!

I’m Anja and normally I blog on Meine Torteria.

Today I “wander” and help the lovely Diandra with a guest post so that it won’t be too quiet here. I brought an actually very simple recipe with me today. In my case the pan makes the special thrill.

 

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And because I’m asked all the time I tell you right at the beginning, that I use the pan “Crown” of Nordic Ware, which you can buy online or in a speciality market. But of course you can use any other bundt cake pan for it as well.   

 

Egg Liqueur Cake
Yields 1
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. • 250 g soft butter
  2. • 250 g sugar
  3. • 4 eggs
  4. • 250 g flour
  5. • 1 pack of baking powder
  6. • 250 ml egg liqueur
  7. • 100 g chocolate chunks
Instructions
  1. Cream butter with sugar. The longer you mix it, the fluffier the cake becomes. Add each egg severally and stir it in. Mix the flour with the baking powder and add it by spoonfulls to the dough. Last add egg liqueur and chocolate chunks and again mix everything.
  2. Pour the dough into a greased (and if necessary floured) pan. With Nordic Ware you don’t have to flour. Actually I also forgot to grease the pan and I didn’t have any problem with removing the cake from the pan. Although I used this pan for the first time.
  3. Bake in the preheated oven at 180 °C about one hour. Let the cake cool in the pan for at least half an hour, otherwise it’ll break while removing from the pan.
Baking Avenue https://bakingavenue.com/

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If you like you can ice the cake. But it would be a bummer to hide this special form under an icing.

In my family this cake nearly is a tradition. It always taste awesome. And you really don’t taste the egg liqueur that much.

I hope, I could show you an easy but very tasty cake!

With this in mind:

“Cake it easy”, your Anja.

 

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2 Comments

  • Tanjas Bunte Welt 14. September 2016 at 20:05

    Wow der sieht optisch schon toll aus. Solch eine Backform habe ich noch nirgends entdeckt bei uns. Und Eierlikör geht immer
    Liebe Grüße

    Reply
    • bakingavenue 21. September 2016 at 9:27

      Ich finde auch, dass er optisch ein Hit ist <3 Ansonsten wegen der Backform vielleicht einfach mal im Internet stöbern 🙂

      Reply

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