Egg Liqueur Cake

Ingredients

• 5 eggs
• 175 g powdered sugar
• 2 packets vanilla sugar
• 1 pinch salt
• 250 ml egg liqueur
• 250 ml vegetable oil
• 150 g cornstarch
• 100 g flour
• 1 packet baking powder
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat oven to 180 °C (fan‑forced 160 °C; gas: level 2–3).

2. 2.

   Beat eggs with powdered sugar, vanilla sugar and salt in a mixing bowl until thick and frothy. Gradually fold in the egg liqueur and then the oil, continuing to beat for another 2 minutes.

3. 3.

   Sift spelt flour, cornstarch and baking powder together; add to the batter and gently fold in with a whisk.

4. 4.

   Pour the dough into a buttered loaf pan and bake on the middle rack for about 60 minutes. Remove the cake and let it cool in the pan for a few minutes before transferring to a wire rack to finish cooling. Sprinkle with powdered sugar before serving.