Moist advocaat cake (Eierlikörkuchen)

Preparation

1. Preheat the oven to 180 °C (conventional; 160 °C fan) and grease a springform or Bundt tin with butter and dust with flour.
2. Using a hand mixer on the highest setting, whisk the eggs, sugar and vanilla sugar until pale and creamy.
3. Gradually stir the oil and advocaat alternately into the egg mixture.
4. Mix the flour and baking powder well and fold in until the batter is smooth.
5. Pour the batter into the tin and bake in the middle of the oven: about 35 minutes in a springform tin, about 60 minutes in a Bundt tin; if in doubt, test with a skewer.
6. Leave the cake to cool in the tin for 10 minutes, turn out onto a wire rack, let it cool completely and dust with icing sugar if you like.

Drink with it

• Cream liqueur · excellent match

  Advocaat, neat and lightly chilled

  The cake already carries the advocaat in the batter; a small glass alongside picks up the vanilla and egg directly, as is usual at the coffee table.

• Sweet wine · good match

  Riesling Auslese or Tokaji

  Honeyed sweetness and lively acidity lighten the oil-rich batter and suit the vanilla.

  Which wine goes with dessert? Comparing sweetness deliberately ↗

• Fruit liqueur · good match

  Apricot or orange liqueur, well chilled

  Fruity freshness provides a counterpoint to the egg, oil and sugar in the soft sponge.

• Aged rum · good match

  Aged rum, neat, a small sip

  Vanilla and caramel from the barrel are on the same line as advocaat and the golden-brown crust.

  Drinking rum neat: how to get to know a bottling ↗