John Myers
Sponge Cake with Almonds / Almond Liqueur
The perfect sponge cake with almonds / almond liqueur recipe with a picture and simple step-by-step instructions.
- 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.
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