This cake I made a few days ago more or less unavoidably because I had an Advocaat in my fridge.
This intro may sound strange. But if I tell you that I don’t like Advocaat at all you’ll understand.
The first time I got an Advocaat as a present from some friends a few years ago. “Luckily”, while cleaning up my fridge, it fell on the kitchen floor, spreading all over. Believe me, it’s no fun to clean up this sticky eggnog! But I was somehow happy as I had no idea what to do with this drink.
“Unfortunately” the same friends got me another one this year. Yippy, I said!
So I was looking around in the internet to see what I could do and found some recipes for cakes. So, I decided to go for it – but with some changes: most recipes use powdered sugar, the amount of sugar I use in this recipe with granulated sugar. At my opinion it will become too sweet with so much powdered sugar.
Preparing the ingredients, I looked up in my kitchens’ cupboard and found some almond flour and coconut flakes. So I had the idea to replace the wheat flour with those. Unfortunately, the almond flour was not enough so I used some self-raising flour – that’s why “almost” Gluten free. If you want or need to make it without any wheat flour, simply use the full amount of almond flour and add one more teaspoon of baking powder.
Some recipes use 250ml of oil. At my opinion it is too much! I use olive oil. As living on Crete I use for almost everything our own olive oil. You can basically use any vegetable oil you prefer.
I recommend to let stand the cake for one day. My daughter and I tried the cake right the same day I made it and were a bit disappointed. Surprisingly, the next day it turned out very tasty and juicy.
1 tsp. vanilla sugar (or two packages)
125ml vegetable oil
150gr almond flour
50gr self-raising flour
50gr coconut flakes
1 tsp. baking powder
some coconut flakes for decoration
How to prepare:
Mix the eggs and the sugar with an electric hand mixer until the eggs turn white and foamy.
Mix the Advocaat with the oil, add to the eggs and stir well.
Mix the almond flour, self-raising flour, coconut flakes with the baking powder and add to the eggs spoon-wise, stirring well.
Grease a baking tin for wreath cake well, eventually powder with some flour or coconut flakes and add the dough.
Place the tin in the pre-heated oven and bake on air at 180ºC for appr. 50 minutes. Check with a wooden stick if the cake is ready. Let cool in the tin for 10 minutes, then remove and let cool.
Prepare the chocolate icing as indicated on the package. Pour over the cake and sprinkle with some coconut flakes.