Ring Cake

with Advocaat


  • 1/4 l Rapeseed Kernel-Oil BUTTER TASTE
  • 5 eggs
  • 180 g powdered sugar
  • pinch of salt
  • 1 packet of vanilla sugar
  • 1/4 l liquid Advocaat (egg liqueur)
  • 2 tablespoons almond liqueur (or a few drops of bitter almond flavoring)
  • 1 packet of baking powder
  • 100 g ground almonds
  • 100 g cornstarch
  • 50 g wheat flour
  • 1 tablespoon lemon juice


  1. Whisk the eggs and add a pinch of salt. Add powdered sugar and vanilla sugar a little bit at a time and beat until it becomes creamy and plump. Add the Advocaat and almond liqueur and carefully fold them into the egg-sugar cream. Afterwards, add the Rapseed Kernel Oil BUTTER TASTE a little bit at a time.
  2. Once combined, whisk for another 5 minutes to achieve a fluffy cake mixture. Mix the almonds with cornstarch, wheat flour and baking powder, and, using a whisk, and fold it carefully into the cake mixture.
  3. Bake the cake at 180 degrees for about 80 minutes in the pre-heated oven on the lowest shelf.
  4. Advice: Let the cake cool down in the baking pan.


Most cakes can be prepared with our Rapeseed Kernel Oil NATURAL-NUTTY or BUTTER TASTE instead of butter. Replace 100 g butter or margarine with 80 g of our oil. As result, you will get a moist cake which stays fresh for longer. Furthermore, this cake has a beautiful yellow color.

Nutrition values (per serving)

354 kcal
1488 kJ
6.3 g
18.5 g
37.1 g
Bread units: 
3 BE

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Rapeseed Kernel Oil BUTTER TASTE

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