• 250 g Cooking oil, e.g. rapeseed oil
  • 250 g Icing sugar, sieved
  • 10 g Vanilla sugar (1 sachet)
  • 1 Pinch of salt
  • 250 g Advocaat
  • 5 Eggs (size M)
  • 125 g SchapfenMühle wheat flour type 405
  • 125 g Corn starch
  • 12 g Baking powder

Preheat the oven to 160 °C (convection), grease and flour the cake tin.

Put the cooking oil, sieved icing sugar, vanilla sugar and a pinch of salt in a mixing bowl and beat with a handheld mixer until creamy, or for roughly three minutes. Stir in the advocaat, add the eggs little by little, and continue stirring.

Add the wheat flour, corn starch and baking powder to the mixture and beat at the fastest speed until frothy, or for about one minute. Pour immediately into the ready-to-use mould.

Set the oven back to 150 °C.

Bake on the second rack from the bottom for roughly 45 minutes until golden brown.

After baking, leave the cake to cool in the mould for another 10 minutes and then turn out onto a cake rack.

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