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Christmas-scented almond cake

170 g of IL BURRO NOBILE at room temperature
170 g of sugar
100 g of almonds
80 g of extra-fine flour (Italian 00)
80 g of potato starch
4 eggs
1 teaspoon of speculoos spices (cinnamon, cloves, coriander, ginger, cardamom and a pinch of nutmeg)
The grated peel of half an orange
1 sachet of baking powder
1 pinch of salt
Icing sugar
Apricot jam
Almond flakes

Blend the almonds with a tablespoon of sugar taken from the total amount, turning them into flour.

Using an electric whisk, beat the butter with the remaining sugar, add the eggs, the spices and the orange peel.

Finally, add the flours, yeast and salt. Line a mould with baking paper, pour in the dough and cook for about 30-35 minutes at 180°C (in a hot conventional oven). 

Sprinkle the centre of the cake’s surface with sugar. Brush the remaining part with the apricot jam that you previously diluted in a saucepan over a low heat and sprinkle with almond flakes.

Recipe made for us by Bianca Maria Bellei