Spice cake in a long pan

22-28 pieces 

4 egg 

60 g Tagatesse 

150 g of butter 

60 g Sukrin Syrup Gold 

1 ½ dl coffee 

225 g almond flour, not fat-reduced 

30 g coconut flour 

20 g fiber fine 

2 teaspoons fiber remember 

2 teaspoons baking powder 

2 teaspoons of cinnamon 

1 tsp nutmeg 

2 teaspoons allspice 

1 teaspoon ground ginger 

1 tsp cardamom 

  1. Set the oven to 180 °C and line a long pan (approx. 22 x 32 cm) with baking paper. 
  2. Beat eggs and Tagatesse to a fluffy egg mixture, for approx. 10 minutes. 
  3. Melt the butter and add the syrup. Whisk this carefully into the egg mixture, and add coffee. 
  4. Mix all the dry ingredients in a bowl - and sieve this into the egg carton.  
  5. Pour the dough into the long pan - and bake the cake in the middle of the oven, for approx. 25 minutes.  
  6. Serve the spice cake as is, or with a scoop of ice cream if you wish. (Warm spice cake with ice cream is a lovely combination.)  

Tips: The cake is just as good cold as it is warm. Store it in a tight box. 
Carbohydrates per piece: 1.9 grams

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