Almond cake with honey and oranges
8 servings
90 minutes
Almond cake with honey and oranges is a refined combination of tenderness, sweetness, and citrus freshness. European cuisine is famous for its exquisite desserts, and this cake is a perfect example. Almonds give the batter a velvety texture, while corn flour makes it light and airy. Honey and oranges add natural sweetness and a hint of caramel, creating a harmony of flavors. The cake is served with orange slices soaked in fragrant syrup, adding special juiciness to the dessert. This recipe is ideal for cozy family tea time or festive tables.
1
Line the baking pan with parchment. Whip the butter, powdered sugar, and lemon zest until white, then mix in the almonds. Add the eggs, then incorporate the corn flour, baking powder, and salt. Pour into the pan and bake at 170 degrees for 45-50 minutes. Let cool.
- Butter: 225 g
- Icing sugar: 225 g
- Lemon zest: 10 g
- Ground almonds: 225 g
- Chicken egg: 3 pieces
- Cornmeal: 125 g
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
2
Grate the zest of one orange. Place the peeled segments of all five in a bowl. Squeeze the juice from the cut membranes into a pot, add zest and honey, boil for a minute, cool down and pour over the segments.
- Oranges: 5 piece
- Lemon zest: 10 g
- Honey: 100 g
3
Serve the cake with slices, drizzled with syrup.
