This is pretty much my childhood in a recipe. My mum still makes it for all special occasions, but ever since I've gone vegan (also lactose intolerant), I haven't been able to have a single slice. The warming cinnamon and the bittersweet chocolate make it christmasy already, but the wine just adds another depth of flavour. It's topped with a sour, yet sweet lemony icing, that compliments the cake very nicely.The recipe is just too good not to share even doe I'm vegan, give this cake a try - you won't be sorry. —Anze Petelinsek
natural cane sugar
minus two table spoons red wine
1 1/2 teaspoons
2 1/2 cups
whole spelt flour
chopped semi-sweet chocolate
powdered cane sugar
In This Recipe
Preheat your oven to 200ºC/375F. Separate the egg whites from the egg yolks. Whip the egg whites to soft peaks. In a large bowl cream together the butter and sugar until light and fluffy. Add the egg yolks one at the time mixing in between each addition. Mix in the cinnamon, vanilla, baking powder, cacao powder and red wine. The mixture should be very smooth, almost like chocolate frosting. Now mix in the flour until there are no lumps left. Set your kitchen mixer aside, get your spatula out and carefully mix in the egg whites. Pour into a 12-14 cup pound cake tin and bake for 55 minutes to an hour. Let cool completely before pouring on the glaze.
In a small bowl mix together the sifted powdered sugar and lemon juice. Start with one tablespoon and increase if needed.