Almond and Cointreau cake


Ingredients 13
Servings 12
Time

Ingredients

  • 250
    g
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 250
    g
    butter
  • 200
    g
    castor sugar
  • 30
    ml
    Cointreau
  • 2
    ml
    almond essence
  • 4
    extra-large eggs
  • 150
    g
    ground almonds
  • toasted flaked almonds to decorate
  • COINTREAU ICING
  • 100
    g
    icing sugar
  • 30
    ml
    Cointreau
 

Method

 
Sift flour with baking powder and salt. Cream butter and castor sugar until fluffy and light in colour. Add Cointreau and essence, then add eggs, one by one, beating thoroughly after each addition. Fold in ground almonds and sifted flour. Pour into a non-stick or buttered and floured 20 cm diameter tube cake pan and bake at 180 ºC for 30 minutes. Reduce temperature to 150 ºC and bake for 40 minutes. Cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool. ICING: Blend icing sugar and Cointreau and pour over cooled cake, letting it run down sides. Decorate with toasted flaked almonds.
 

Read more on: bake
 

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