Hi, I’m Marie. Today, I will show you a way to prepare brown sugar almond cake with a bit almond liqueur recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Brown sugar almond cake with a bit almond liqueur Recipe
Brown sugar almond cake with a bit almond liqueur is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Brown sugar almond cake with a bit almond liqueur is something that I have loved my whole life.
To be with this recipe, we have to first prepare a few components. You can cook brown sugar almond cake with a bit almond liqueur using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Brown sugar almond cake with a bit almond liqueur:
- Take 5 eggs, at room temperature
- Take 2/3 cup brown sugar, firmly packed (150g)
- Get 2 1/4 cups almond meal (200 g)
- Prepare 30 ml almond liqueur
- Get 2 tbs honey
- Make ready 1 tbs orange zest
- Get 1 teaspoon baking powder
Instructions to make Brown sugar almond cake with a bit almond liqueur:
- INvert base of a 22cm springform pan (base measures 20cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
- Beat eggs and sugar in a small bowl of an electric mixer, on high speed, for about 8 minutes, or until thick and pale. Transfer into a large bowl. Add a little bit honey and almond liqueur and the orange zest to the mixture.
- Add almond meal (with 1 teaspoon baking powder) an in three batches. Using a balloon whisk, gently fold into egg mixture until combined. (Don’t stir.) Pour into prepared pan.
- Cook in a moderately slow oven (160C) for about 35 minutes, or until edge of cake has shrunk slightly away from side of pan. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
- Serve cake topped with vanilla yoghurt and passionfruit pulp (optional).
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