How to Prepare Quick Brown sugar almond cake with a bit almond liqueur

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, brown sugar almond cake with a bit almond liqueur. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Brown sugar almond cake with a bit almond liqueur is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Brown sugar almond cake with a bit almond liqueur is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook brown sugar almond cake with a bit almond liqueur using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Brown sugar almond cake with a bit almond liqueur:

1. Take 5 eggs, at room temperature
2. Prepare 2/3 cup brown sugar, firmly packed (150g)
3. Get 2 1/4 cups almond meal (200 g)
4. Make ready 30 ml almond liqueur
5. Prepare 2 tbs honey
6. Prepare 1 tbs orange zest
7. Take 1 teaspoon baking powder

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).

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