French almond cake

French almond cake

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 445 kcal
, Fat: 24 g
, Carbohydrate: 46 g
, Protein: 7 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

200 g butter, soft
200 g sugar
1 pinch salt
4 eggs
2 organic oranges, use grated zest and juice
2 tbsp orange liqueur (e.g. Cointreau)
200 g white flour
150 g shelled ground almonds
1 tsp baking powder

Icing

150 g icing sugar
1 tbsp orange liqueur (e.g. Cointreau)
1 tbsp water
20 g flaked almonds, toasted
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Utensils

One loaf tin (approx. 30 cm), lined with baking paper

How it's done

Cake mixture

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest, juice and orange liqueur. Mix the flour, almonds and baking powder, stir into the mixture. Transfer the cake mixture to the prepared tin.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.

Icing

Combine the icing sugar with the orange liqueur and water, spread on top of the cake, sprinkle with flaked almonds.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 3 days.

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