Ginger bread cookie mudcake

4 eggs
sweetener corresp. to 1.5 dl suger
150 g butter
2dl whole almonds (or 120g /2.5dl almond flour)
1 Tbsp ginger bread cookie spice
2 Tbsp organic cacao powder
1 tsp vanilla powder

200°C oven. Beat eggs with sweetener until really fluffy. Melt the butter. Peal and grind almonds if you are using whole almonds otherwise use almond flour. Mix the dry ingredients and blend into the batter mixing vigorously. Pour batter into a baking tray (cover the bottom with baking paper). Bake for 10-12 minutes. The cake should be fairly sticky still when baked. Let the cook off for a few hour in the fridge to settle properly. Serve with cream….

Original recipe found on this great Swedish blog

Swedish ginger bread cookie spice:
4 parts ground cinnamon
3 parts ground clove
3 pieces ground cardamom
4 parts ground dry ginger


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