French almond cake

Total time: 1hr 30m
Preparation Time: 30m

For 12 pieces


Elsbeth Beeler - Gastrosophinnen

Nutritional Information

Contains 445 Kcal, 7g Protein, 46g Carbohydrates, 24g Fat


  • Cake mixture
  • 200 g butter, soft
  • 1 pinch salt
  • 2 tbsp orange liqueur (e.g. Cointreau)
  • 4 eggs
  • 200 g sugar
  • 2 organic orange, use grated zest and juice
  • 150 g shelled ground almonds
  • 1 tsp baking powder
  • 200 g white flour
  • Icing
  • 150 g icing sugar
  • 2 tbsp orange liqueur (e.g. Cointreau)
  • 2 tbsp water
  • 20 g flaked almonds, toasted
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

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  • Cake mixture

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest, juice and orange liqueur. Mix the flour, almonds and baking powder, stir into the mixture. Transfer the cake mixture to the prepared tin.
  • To bake

    Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
  • Icing

    Combine the icing sugar with the orange liqueur and water, spread on top of the cake, sprinkle with flaked almonds.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 3 days.

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