Advocaat Cake with Poppy Seed

Ingredients

The batter

• 240 ml / 8.4 fl oz of sunflower oil
• 200 g / 7.1 oz of sugar
• 250 ml / 8.8 fl oz of Advocaat (egg liqueur)
• 100 g / 3.5 oz of crème fraîche
• 1 tsp of vanilla extract
• 3 eggs
• 75 g / 2.6 oz of poppy seed
• 350 g / 12.3 oz of all-purpose wheat flour
• 1 1/4 tsp of baking powder
• a pinch of salt
• lemon zest of 1/2 of a lemon

The frosting

• 100 g / 3.5 oz of confectioners’ sugar
• 1 tbsp of Advocaat (egg liqueur)
• 1 tbsp of water

Equipment

• 10-inch loaf baking pan

Method

1. Preheat the oven to 180°C / 355°F.

2. In a large mixing bowl whisk together oil, sugar, egg liqueur, crème fraîche, and vanilla extract. One by one, add the eggs. Finally, whisk in poppy seed.

3. In a second mixing bowl combine flour, baking powder, salt and lemon zest. Fold it in swiftly under the egg liqueur mixture. Mix only long enough to combine all ingredients.

4. Fill the batter into a greased baking pan and bake in the middle of the oven for 60 minutes or until a skewer inserted in the middle of the cake comes out clean. If the surface of the cake gets too dark cover it with a piece of parchment paper.

5. Allow the cake to cool in the baking pan for about 10 minutes, then transfer it onto a cooling rack and let cool down completely.

6. As soon as the cake has cooled down prepare the frosting by stirring together all ingredients. Spread it all over the cake and let the frosting set before serving.

Serve in thick slices.