Aromatic, moist nut cake with gingerbread spice and orange zest. Perfect for brownie lovers and importantly, very quick and simple to prepare. Additionally, we can serve this cake to people who avoid gluten for various reasons.
Nut and Gingerbread Spice Cake
inspired by Coopzeitung
3 eggs
150g sugar
200g ground walnuts
200g ground hazelnuts
1 tablespoon gingerbread spice
1 teaspoon ground cinnamon
zest of one orange (optional), can be replaced with orange extract
bar of dark chocolate (100g)
6 pieces of soft dried plums, finely chopped
Medium-sized baking pan, I used a square 24 x 24cm, lined with parchment paper.
Preheat the oven to 170° C.
Melt 80g of chocolate in a water bath and set aside for a moment to cool.
Beat the eggs and sugar with a mixer until fluffy.
Add the ground nuts, gingerbread spice, cinnamon, and orange zest to the beaten eggs.
Mix all ingredients very gently, preferably using a silicone spatula or large spoon.
Finally, add the chopped plums and pour in the melted and cooled chocolate. Mix everything thoroughly once more and transfer to the pan.
Finely chop the remaining 20g of chocolate and sprinkle on top of the cake.
Bake for about 30 minutes. If we extend the baking time, the cake may lose moisture and become dry.
After cooling completely, transfer the cake to an airtight container.
Enjoy!