Cake with Almonds, syrupy and flavored with liqueur. Whitened & grated almonds make this almond pie very tasty. The syrup at the end (and in the right amount) flavors it wonderfully and makes it tender, soft and delicious.
We made it a Cake / Birthday Cake because… because we like it that way… and to simplify the procedures we sprinkled it with a little icing sugar. Alternatively we can put almond slivers on top or just grated almonds.
Yours!| work: 20′ | time: 1h:00′ | easy: |
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Ingredients (~10 pieces)
Syrup
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Melt the butter and set aside to cool. Put the eggs & icing sugar in a large bowl, beat with a hand mixer for 1 minute until fluffy. |
Add the melted butter and beat well until the ingredients are incorporated. |
Finally add the remaining ingredients: the almond kernels, the flour, the baking powder & the zest of an unripe and washed orange. |
Mix well with a spatula, until combined into a uniform mixture. |
Butter a round pan with ~Ø 25cm, line it, base and sides, with non-stick paper buttered, sprinkle with a little flour and add the almond pie dough. |
Spread the mixture with a spatula to make the surface of the almond pie flat. |
Check with a knife in the center of the pie, if the blade of the knife comes out clean, it has been baked, the surface of the almond pie has become flat. |
Remove the pan from the oven and while the almond pie is hot, pour the cold syrup. Let it absorb the syrup and cool, decorate with whatever we like and it is ready to be served. |
Syrup
We put the water & the sugar in a saucepan over medium heat, bring to a boil, once boiled leave for 2-3 minutes and remove from heat, allow to cool and add the liqueur. Stir & add it to the almond pie as soon as you take it out of the oven.
