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Austrian
Cup Cake

In German: Becherkuchen

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Ingredients

  • 4 eggs

  • 1 cup raw cane sugar

  • ½ cup oil (e.g. hazelnut oil)

  • 1 cup soured cream (or creme fraiche or yoghurt)

  • 1 cup plain flour

  • ½ cup unsweetened cocoa powder

  • 1 cup ground hazelnuts

  • 2 tsp baking powder

Method
Preheat the oven to 180°C (top and bottom heat). Grease and flour your chosen cake tin.

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Whisk the eggs and sugar until light and fluffy. Gradually mix in the oil and soured cream. Combine the flour, cocoa powder, ground hazelnuts and baking powder, then fold into the egg mixture until a smooth batter forms.

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Pour the batter into the prepared tin and bake for approximately 60 minutes.

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Tip:
Baking time may vary slightly depending on the type of tin used. It's best to check after 50 minutes using a skewer—if it comes out clean, the cake is ready.

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