Cinnamon-Nougat Cake

Ingredients

• 200 g raw nut nougat mass
• 200 g softened butter
• 1 vanilla pod
• 4 tsp cinnamon
• 3 eggs (medium size)
• 250 g spelt whole‑grain flour
• 2 tsp Baking powder
• 7 tbsp milk
• 50 g marzipan raw mass

Instructions

1. 1.

   Cut the nut nougat into pieces and warm slightly. Cream the butter. Split the vanilla pod lengthwise and scrape out the seeds. Stir in the vanilla, cinnamon, eggs, and nut nougat. Mix flour with baking powder and sift. Alternately fold the milk into the butter‑nougat mixture. Pour the batter into a 25 cm loaf pan. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 40–50 minutes, covering the cake if needed during the last 15–20 minutes.

2. 2.

   Leave the cake in the pan for 10 minutes, then transfer to a wire rack and let cool. Roll out the marzipan raw mass. Cut sheets and score with a knife edge. Knead the scraps together and form a cord. Garnish the cake with marzipan sheets and the cord as a twig.