Arabian Chocolate Cake

• 200 g butter, at room temperature
• 375 ml sugar
• 3 eggs, at room temperature
• 500 ml all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 3 tablespoons cocoa powder
• 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla sugar
• 1/2 lemon, juice of
• 1/2 lemon, zest of
• 200 ml half-and-half
• 100 ml chopped almonds
• Frosting
• 100 g butter
• 200 g powdered sugar
• 1 egg yolk
• 1/8 teaspoon cinnamon
• 2 tablespoons cocoa powder
• 2 tablespoons brewed coffee

1. Preheat oven to 175 C; grease and flour a 2-litre bundt pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Combine all dry ingredients (from flour to vanilla sugar) and sift the flour mixture into the butter&egg mixture, stir just until incorporated.
5. Add lemon juice, lemon zest, half-and-half and chopped almonds: stir just until incorporated.
6. Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes, or until the cake tests done.
7. Cool the cake completely before frosting it.
8. To make frosting: Measure all frosting ingredients in a small saucepan and bring gently to boil.
9. As soon as the first few bubbles appear, remove from heat; allow to cool, and frost the cooled cake.
10. Allow the frosting to set before serving.

butter, sugar, eggs, baking powder, baking soda, salt, ground nutmeg, cinnamon, cocoa powder, ground cardamom, vanilla sugar, lemon, lemon, almonds, frosting, butter, powdered sugar, egg yolk, cinnamon, cocoa powder, coffee

Taken from www.food.com/recipe/arabian-chocolate-cake-103118 (may not work)