Arabic spice cake is one of the favorites of Christmas cakes for a reason.
The Christmas atmosphere descends on the home when the delicious and spicy aroma of the Christmas cake wafts out of the oven. The Arabic spice cake is suitable for Christmas time as well as for the actual Christmas coffee table. To avoid the rush, you can bake the cake now and put it in the freezer to wait for the party.
Frosting and decorating should only be done after the cake is thawed.
Arabic spice cake
200 g of fat
2.5 dl of sugar
1 dl of syrup
3 eggs
Grated rind of 1 organic lemon
0.5 tsp of salt
2 tablespoons of cocoa powder
1 teaspoon of vanilla sugar
1 teaspoon of cinnamon
0.5 dl ground almonds
2 dl light cream
5 dl wheat flour
1.5 teaspoons of baking powder
0.5 teaspoon of soda
Frosting:
50 g of fat
2 tablespoons of cocoa powder
1 teaspoon of cinnamon
4 dl powdered sugar
3 tablespoons of brewed, cooled coffee
For decoration:
Almond chips
Christmas sprinkles
1. Whip the soft fat and sugar.
1. Add the syrup and eggs one by one, beating well.
2. Wash the lemon and grate the peel. Add the grated cheese to the dough.
3. Mix together all the spices, flour and ground almonds.
4. Add the flour mixture to the dough alternately with the light cream while mixing the dough.
5. Pour the dough into a greased and breadcrumbed ring tin (1.4 l).
6. Bake at 175 degrees on the lower level of the oven for an hour.
7. Prepare the frosting. Melt the fat and add cocoa powder, cinnamon and powdered sugar.
8. Add coffee and mix until smooth.
9. Spread the frosting on the cooled cake. Garnish with almonds and sprinkles.