Sponge Cake with Almonds / Almond Liqueur

5 from 2 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 469 kcal


  • 250 g Butter
  • 180 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 5 piece Organic eggs size M.
  • 500 g Flour 1050
  • 1 packet Baking powder
  • 0,125 liter Sparkling water
  • 100 g Chopped almonds
  • 50 g Chopped belgian dark chocolate
  • 2 tablespoon Cocoa
  • 1 something Amount of almond liqueur as desired


  • I was invited to a friend's birthday for a birthday. She wanted me to bake a cake as a birthday present. Knowing their preferences, the only option was a dry cake with almonds. Since there were no children at the table, I added a good shot of almond liqueur to the dough to round off the taste.
  • Mix the butter with the sugar and vanilla sugar until frothy, gradually stir in the eggs.
  • Stir in the flour and baking powder, if the dough is too firm, add some mineral water.
  • Then gently stir in the almonds and chocolate. Finally add the almond liqueur.
  • Pour half of the batter into a greased bundt cake tin.
  • Under the rest of the dough add the cocoa and enough mineral water that it is difficult for the dough to fall off the spoon.
  • Preheat the oven to 180 degrees top / bottom heat.
  • Now place the chocolate dough on the light dough in the mold and bake the cake for about 60 minutes on the 2nd rack from the bottom.


Serving: 100gCalories: 469kcalCarbohydrates: 28.9gProtein: 5.2gFat: 37.4g
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Written by John Myers

Professional Chef with 25 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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