Almond and Cointreau cake

Fairlady
12 servings
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By Food24 November 03 2009
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Ingredients (12)

250.00 g flour — cake
10.00 ml Baking powder
2.00 ml salt
250.00 g butter
200.00 g castor sugar
30.00 ml cointreau
2.00 ml almond essence
4.00 eggs — extra-large
150.00 g almonds — ground
almonds — flaked, toasted, to decorate
COINTREAU ICING
100.00 g icing sugar
30.00 ml cointreau
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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.



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