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Caro's simple almond cake

updated

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Ingredients for 1 servings:

  • 20 almonds, peeled
  • 2 tbsp almonds, ground
  • 100 g butter, soft
  • 175 g sugar, fine
  • 3 m.-sized eggs
  • 3 tbsp liqueur (almond)
  • 175 g spelt flour
  • 2 tsp, leveled baking powder
  • Fat, for the shape

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Sponge cake for 12 pieces

Preheat the oven to 175°C (350°F). Grease a 26cm springform pan and sprinkle with the ground almonds. Beat the butter and sugar until light and creamy. Stir in the eggs and liqueur with a wooden spoon. Mix the flour with the baking powder and stir in. Pour into the prepared pan, smooth the surface, and scatter the whole almonds on top. Bake on the second rack from the bottom of the oven for about 40 minutes. Whipped cream goes well with this. Tip: Pour boiling water over unpeeled almonds, let them stand for three minutes, then rinse in cold water and press out the skins.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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