Beat the Sanella until creamy, add the sugar and then the eggs until the mixture is creamy. Add juice, salt, spices, almond kernels, red wine, cocoa, vanilla sugar, lemon flavoring or grated lemon peel and orange baking and stir. Mix flour, cornstarch and baking powder and fold in. Grease a loaf pan and pour in the batter. Bake in a convection oven at 175 degrees for about 50 minutes.
For the glaze:
Stir confectioners’ sugar with rum and water and brush the warm cake with it.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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