Tarte de Amêndoa (succulent almond cake)

Name: Tarte de Amêndoa (succulent almond cake)
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 7-10 Tbsp some + 150 g butter; 2 Organic oranges; 100 g Flour; 75 g ground almonds (without skin); 7-10 Tbsp 1 1/2 teaspoon baking powder; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 225 g Sugar; 1 TEASPOON Vanilla sugar; 125 g Raspberries; 100 g Icing sugar; 1 small freezer bag

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

7-10 Tbsp some + 150 g butter
2 Organic oranges
100 g Flour
75 g ground almonds (without skin)
7-10 Tbsp 1 1/2 teaspoon baking powder
7-10 Tbsp Salt
3 Eggs (Gr. M)
225 g Sugar
1 TEASPOON Vanilla sugar
125 g Raspberries
100 g Icing sugar
1 small freezer bag

Directions

1
Grease a tart mould (22 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash oranges hot, dab dry. Finely grate the peel. Mix with flour, almonds, baking powder and 1 pinch of salt.
2
Squeeze oranges (yields about 175 ml juice).
3
Melt 150 g butter in a saucepan, let it cool down for about 5 minutes. Cream eggs and sugar with the whisk of the mixer. Stir in 150 ml orange juice, butter and vanilla sugar well. Quickly fold in the flour mixture.
4
Put the dough into the mould. Bake in a hot oven for 20-25 minutes.
5
Take out the almond cake and let it cool down in the mould. Sort the raspberries, wash and drain if necessary. Spread on the cake. Mix icing sugar and 2 tablespoons orange juice to a smooth glaze.
6
Pour into the freezer bag and cut off a small corner. Dribble the glaze over the cake in a grid pattern, let it dry.