Tarte de Amêndoa (succulent almond cake)

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
3.8 6
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 10
  • 7-10 Tbsp some + 150 g butter
  • 2 Organic oranges
  • 100 g Flour
  • 75 g ground almonds (without skin)
  • 7-10 Tbsp 1 1/2 teaspoon baking powder
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 225 g Sugar
  • 1 TEASPOON Vanilla sugar
  • 125 g Raspberries
  • 100 g Icing sugar
  • 1 small freezer bag

Directions

  1. 1

    Grease a tart mould (22 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash oranges hot, dab dry. Finely grate the peel. Mix with flour, almonds, baking powder and 1 pinch of salt.

  2. 2

    Squeeze oranges (yields about 175 ml juice).

  3. 3

    Melt 150 g butter in a saucepan, let it cool down for about 5 minutes. Cream eggs and sugar with the whisk of the mixer. Stir in 150 ml orange juice, butter and vanilla sugar well. Quickly fold in the flour mixture.

  4. 4

    Put the dough into the mould. Bake in a hot oven for 20-25 minutes.

  5. 5

    Take out the almond cake and let it cool down in the mould. Sort the raspberries, wash and drain if necessary. Spread on the cake. Mix icing sugar and 2 tablespoons orange juice to a smooth glaze.

  6. 6

    Pour into the freezer bag and cut off a small corner. Dribble the glaze over the cake in a grid pattern, let it dry.

Nutrition Facts

KCAL
300 kcal
CARBS
36 g
FATS
16 g
PROTEINS
4 g