103.Liqueur Cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make a rich yellow 1 lb cake

4 oz / 100g ground almonds

4 oz / 100g sugar

2 whole eggs

6 egg yolks

4 oz / 100g

gluten-free flour mix

One small glass liqueur ( Benedictine, cherry, apricot etc )

apricot jam

Instructions:

Keep the mixture cool.

Beat together the ground almonds and sugar.

Then beat in the egg yolks one at a time.

Then beat in the whole eggs one at a time.

Mix in one tablespoon of liqueur.

In a separate bowl sieve together the flours.

Fold the flour gently into the mixture a little at a time.

Spoon the mixture gently into an 8 inch / 20cm cake tin lined withnon-stick baking parchment.

Cooking:

Preheated oven

gas mark 4 350°F 180°C

Bake for 45 minutes to 1 hour

Let the cake cool for 10 minutes before turning out onto a wiretray.

Pour the remaining liqueur on top of the cakes and then cover withapricot jam.

Use the egg whites to make meringues.

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