Almond Cake with Redcurrant Jelly - Glasyrkaka med vinbärsgelé

ALMOND CAKE WITH REDCURRANT JELLY

Glasyrkaka med vinbärsgelé

1 cake, 8 to 10 pieces

7 oz room-tempered butter

or margarine

1 cup sugar

2 eggs

0.4 cup almonds

4 bitter almonds

1 tablespoon vanilla sugar

1 teaspoon baking powder

1½ cup flour

0.6 cup regular milk

Decoration:

approx 0.4 cup redcurrant jelly

0.4 cup powdered sugar

only just 1 tablespoon fresh

orange juice

Preheat oven to 347F.

Stir fat and sugar until really light and fluffy. Add the eggs one by one while stirring vigorously. Grind the almonds, both kinds, skin on, and mix with flour, baking powder and vanilla sugar. Stir in the flour mixture in the egg batter, alternating with milk, until smooth. Pour into a greased, floured springform pan, diameter approx 9 inches, and bake in the lower part of the oven for about 45 minutes or until nicely colored and a tester comes out dry. Leave in the pan for a few minutes before unmoulding and is allowed to cool completely.

Melt the redcurrant jelly over low heat. Spread it over the cold cake and allow to set. Stir powdered sugar with orange juice to an icing and drizzle over the jelly.

Enjoy!

Bella