Almond cake with eggnog

For 12 pieces
  • 100 g soft butter or margarine
  • 75 g brown sugar
  • 3 Eggs (size M)
  • vanilla pod
  • 150 ml egg liqueur
  • 100 g whole wheat flour
  • 2 TL Baking powder
  • 150 g ground almonds
  • 1 pinch Salt
  • 50 g sliced ​​almonds
  • orange jelly belly
  • baking paper
60 minutes
light
1.
Mix the butter until creamy with the whisk of the hand mixer. Add sugar and stir until the sugar has dissolved. Stir in eggs one at a time. Cut open the vanilla pod, scrape out the pulp. Mix the pulp and 100 ml egg liqueur into the mixture. Mix the flour, baking powder, ground almonds and salt. Gradually stir in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough, smooth it out and sprinkle with almonds. Drizzle with 50 ml of egg liqueur. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 35-40 minutes. Immediately remove the cake from the springform pan and leave to cool on a wire rack. Decorate with Jelly Belly
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 7 g protein
  • 18 g fat
  • 16 g carbohydrates

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