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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brown sugar almond cake with a bit almond liqueur. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Brown sugar almond cake with a bit almond liqueur is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Brown sugar almond cake with a bit almond liqueur is something that I have loved my entire life. They’re fine and they look wonderful.

Add almond meal in three batches. Using a balloon whisk, gently fold into egg mixture until combined. (Don't stir.) Pour into prepared pan. Turn out onto a wire rack to cool. How do you make an easy almond cake?

To begin with this particular recipe, we must prepare a few ingredients. You can cook brown sugar almond cake with a bit almond liqueur using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Brown sugar almond cake with a bit almond liqueur:
  1. Get 5 eggs, at room temperature
  2. Get 2/3 cup brown sugar, firmly packed (150g)
  3. Take 2 1/4 cups almond meal (200 g)
  4. Get 30 ml almond liqueur
  5. Prepare 2 tbs honey
  6. Take 1 tbs orange zest
  7. Make ready 1 teaspoon baking powder

Layer one almond cake, cut side up onto cake board. Place another cake layer cut side down over the top. Repeat the process for another layer. Crumb coat with brown butter buttercream.

Instructions 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).

Repeat the process for another layer. Crumb coat with brown butter buttercream. Add sliced almonds to garnish the top of the cake. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

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