Description
This is my grandmother’s recipe for a traditional German ‘Ottilienkuchen’ – a cake made with almond flour and chocolate sprinkles. She used to bake it in a loaf pan and it was a favorite in our house.
Ingredients
- 1 cup unsalted butter, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- ¾ cup white sugar
- 2 teaspoons vanilla sugar
- 4 large eggs, at room temperature
- 1 tablespoon rum
- 1 pinch salt
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¾ cup blanched almond flour
- ⅓ cup chocolate sprinkles, or as desired
Instructions
- Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
- Combine butter
- sugar
- and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs
- 1 at a time
- beating well after each addition. Mix in rum.
- Combine flour
- cornstarch
- baking powder
- and salt in a separate bowl and sift. Add flour mixture to the batter
- 1 tablespoon at a time. Mix in almonds and chocolate sprinkles. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick comes out clean
- about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
- Remove from oven and carefully unmold onto a wire rack. Cool completely.
- Bake till a tester comes out clean
- about 60 minutes. Turn off the oven and leave cake in the oven for a further 10 minutes. Gently unmold onto a wire rack and let cool.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12