Brown sugar almond cake with a bit almond liqueur
Brown sugar almond cake with a bit almond liqueur

Hello, I am Clara. Today, I’m gonna show you how to prepare brown sugar almond cake with a bit almond liqueur recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. 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 in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Brown sugar almond cake with a bit almond liqueur is something that I have loved my entire life.

To be with this recipe, we must 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 cook that.

The ingredients needed to make Brown sugar almond cake with a bit almond liqueur:

  1. Make ready 5 eggs, at room temperature
  2. Prepare 2/3 cup brown sugar, firmly packed (150g)
  3. Prepare 2 1/4 cups almond meal (200 g)
  4. Prepare 30 ml almond liqueur
  5. Make ready 2 tbs honey
  6. Get 1 tbs orange zest
  7. Take 1 teaspoon baking powder

Steps to make Brown sugar almond cake with a bit almond liqueur:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve cake topped with 
vanilla yoghurt and passionfruit pulp (optional).

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