An indulgent advocaat and fudge cake – soft, fragrant and beautifully tender, with pieces of gooey caramel fudge running through the middle. Hard to resist… I certainly couldn’t. You can also swap the fudge for grated chocolate – it makes a wonderful stracciatella-style version.
Ingredients for advocaat and fudge cake:
- 150 g butter
- 170 g caster sugar
- 4 large eggs
- 125 ml advocaat
- 250 g plain flour
- 1 teaspoon baking powder
- 150 g soft fudge (krówki), chopped
All ingredients should be at room temperature. Cut the fudge into small pieces.
In the bowl of a mixer, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Sift the flour and baking powder directly into the mixture, add the advocaat, and gently fold together with a spatula or whisk until just combined. Finally, fold in the chopped fudge.
Pour the batter into a buttered and floured loaf tin or, preferably, a bundt tin. You can also bake the mixture as muffins if you like.
Bake at 175°C for about 50–60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool, and decorate as desired before serving.
Tip: The fudge tends to sink to the bottom, so make sure the tin is well greased and floured to prevent sticking.
Enjoy!
Recipe by Adrianna from MniamMniam.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author