Spanish almond cake

Name: Spanish almond cake
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 1 small untreated orange; 1 Vanilla pod; 4 Eggs (size M); 100 g Sugar; 7-10 Tbsp Salt; 75 g ground almonds with skin; 75 g Flour; 1 TEASPOON Baking Powder; 2 TABLESPOONS Almond liqueur; 75 g flaked almonds; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

1 small untreated orange
1 Vanilla pod
4 Eggs (size M)
100 g Sugar
7-10 Tbsp Salt
75 g ground almonds with skin
75 g Flour
1 TEASPOON Baking Powder
2 TABLESPOONS Almond liqueur
75 g flaked almonds
7-10 Tbsp Icing sugar
baking paper

Directions

1
Wash the orange, rub dry and thinly grate the peel. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Separate 4 eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding sugar and salt. Stir in egg yolks, orange peel, vanilla pulp and liqueur.
2
Mix almonds, flour and baking powder, sieve in portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for 20-25 minutes. Sprinkle almonds on the cake about 5 minutes before the end of baking and continue baking. Remove from the oven and place on a cake rack. Remove the cake from the edge of the springform pan. Let it cool down in the tin, take it out. Dust the cake with icing sugar before serving.
3
Sprinkle almonds on the cake about 5 minutes before the end of baking and continue baking. Remove from the oven and place on a cake rack. Remove the cake from the edge of the springform pan. Let it cool down in the tin, take it out. Dust the cake with icing sugar before serving. Whipped cream tastes good with it
4
45 minutes waiting time