Tarte de amandoas (Portuguese almond cake)

Name: Tarte de amandoas (Portuguese almond cake)
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 2 Organic oranges; 100 g Flour; 75 g ground almonds (without skin); 1 1/2 TSP. Baking Powder; 1 pinch Salt; 150 g Butter; 3 Eggs (size M); 225 g Sugar; 1 TEASPOON Vanillin sugar; 125 g Raspberries; 100 g Icing sugar; 1 small freezer bag

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

2 Organic oranges
100 g Flour
75 g ground almonds (without skin)
1 1/2 TSP. Baking Powder
1 pinch Salt
150 g Butter
3 Eggs (size M)
225 g Sugar
1 TEASPOON Vanillin sugar
125 g Raspberries
100 g Icing sugar
1 small freezer bag

Directions

1
Wash oranges hot, grate them dry and grate the peel thinly. Cut oranges in half and squeeze. Mix orange peel, flour, almonds, baking powder and salt
2
Melt the butter in a pot at low heat, take it down and let it cool down for about 5 minutes. Beat the eggs and sugar in a bowl with the whisk of the hand mixer for approx. 3 minutes until frothy. Add 150 ml orange juice, butter and vanilla sugar and mix in thoroughly. Quickly fold in the flour mixture. Put the dough into a well greased tart tin (22 cm Ø)
3
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven and allow to cool completely on a cake rack
4
Select the raspberries and spread them loosely on the cake. Mix icing sugar and 2-3 tbsp. orange juice to a smooth, viscous icing. Pour the icing into a small freezer bag. Cut off one corner and decorate the cake with it. Let the icing set for about 20 minutes, cut into pieces and serve
5
waiting time approx. 1 1/2 hours