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INGREDIENTS
- 4 Eggs
- 250 g unrefined sugar
- 1 tsp cinnamon
- 250 g ground almonds
- 50 g butter
- 1 Shot ‘licor 43’
- Orange zest
- Icing sugar
METHOD
1. Preheat oven to 200 °C.
2. Mix the eggs and sugar in a large bowl until creamed and fluffy. When you reach the right consistency, add in the almonds, cinnamon, butter, orange zest and liqueur.
3. Mix everything together into a smooth paste and pour into a greased, spring base cake tin.
4. Transfer into the oven and leave for 1 hour, checking that the cake is golden and crisp on top and softer inside.
