A delicacy bursting with almonds. Sweet, full of crunchy nuts, and fragrant with citrus… simply delicious!
Ingredients
Cake
- Egg, 2 pcs
- Butter, 160 g
- Cake flour, 280 g
- Salt, a pinch
Filling
- Powdered sugar, 120 g
- Almonds, 200 g
- Lemon juice, 50 ml
- Lemon zest, 2 tbsp
- Orange zest, 1 tbsp
Top Layer
- Butter, 40 g
- Almonds, 70 g
- Honey, 30 g
- Pistachios, 20 g
Preparation
Filling Grind 200 grams of almonds using a blender or food processor, then combine them in a bowl with the remaining filling ingredients. Mix thoroughly.
Cake Sift the flour into a bowl, add eggs, softened butter, and salt. Knead the dough, wrap it in plastic wrap, and chill in the refrigerator for 60 minutes.
Knead the dough again and roll it out into two round disks: one with a diameter of 20 cm and the other with a diameter of 24 cm. Place the larger disk in the bottom of a cake pan, fold the edges over by 2 cm, spread the almond filling evenly, and cover with the second disk. Prick the dough with a fork.
Top Layer Pour boiling water over the almonds in a bowl, let them sit, then drain and peel them. Finely chop 20 g of blanched almonds, leaving 50 g whole. Melt the butter with honey in the microwave, then add the almonds and chopped pistachios and spread over the top of the cake. Bake for 20-25 minutes at 200°C. Allow to cool.
